Creamy Mexican Soup

Ingredients:

2 x diced red onions

(You can use white onions but the red is much sweeter to taste)

1 x diced red bell pepper

2 Tablespoons Olive oil

1 x 400g can of chopped organic tomatoes

1 x 400 gram can of salsa beans in a spiced sauce

1 x 300g corn kernels (drained)

2 cups of chicken stock

2 cups of shredded cooked rotisserie chicken

1 teaspoon each of turmeric, smoked paprika and cumin

4 'generous' Tablespoons of Philadelphia cream cheese

 Method:

Fry the diced onion in olive oil in a large soup pot.

When it is soft add the diced bell pepper.

Add the canned tomatoes, beans and corn kernels.

Then the chicken stock and spices.

Bring to boil.

Remove pot from the heat and add the Philadelphia cream cheese.

Stir until creamy.

Add the shredded cooked chicken.

Warm through but do not boil.

Plate.

Top with a garnish of parsley and sliced red pepper.

Serves 6.

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