Chicken Taco Soup

1/2 onion, diced

1 green pepper, diced

16 oz jar salsa 

32 oz chicken stock

2- 11oz cans Mexicorn, drained

1 1/2 oz package taco seasoning

6 oz tomato paste

1 tsp cumin

2 lb chicken breasts

4 oz cream cheese

1/2 cup sour cream

In large crockpot, combine all ingredients except cream cheese and sour cream. 

Cook on low heat for 6-8 hours. 

Half an hour before serving, remove chicken, shred it, and return to pot.

Stir in sour cream and cream cheese.

Serve with shredded cheddar cheese, tortilla strips and guacamole. 

Happy Cooking!