How to make it

  • In a large soup pot, brown the chicken strips in a two tablespoons with the onion and garlic.
  • Add the spices and cook a couple minutes.
  • Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it against the side of the pot and then mix into the meat until no big white chunks of cheese remain.
  • Stir in remaining ingredients and heat through.
  • Top with avocado and a wedge of lime for squeezing.

Reviews & Comments 4

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  • sunny 10 years ago
    sounds good. I'll add it to the cooking que.
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  • merlin 10 years ago
    Notcho. This sounds amazing. I've been looking for a typical soup to go with a Mexican dinner. Cinco de Mayo or something. BTW. I make a great Menudo if you're interested.
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  • krumkake 10 years ago
    Oh Notcho, this one goes on my table very soon - I'm intrigued by the cream cheese addition. I think it would smooth out the spices so nicely...I can't wait to give this one a try - just printed it off and takin' it the the store tomorrow!!
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  • organicmama 10 years ago
    Another winner, thanks.
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