Creamy Chipotle Chicken Taco Soup

I love it cold winter nights, because it's always the perfect time to make yummy and comforting soups!  My fiance asked me to make this last night.  I was more than happy to do it!  

It's comforting, but it's actually pretty healthy for you too.  And you can adjust the recipe to remove some of the extra fat.  I've actually made this without cream cheese, and it's JUST as delicious! 

Creamy Chipotle Chicken Taco Soup

1 lb. chicken breasts 
1 lime
1 onion
2-3 chipotle peppers in adobo sauce 
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
2 stalks of carrot 
4-6 cloves garlic
1 1/2 quarts chicken stock low sodium
1 can Rotel 
1 Taco Seasoning packet
1 Ranch Dressing packet
2 can black beans rinsed
1 can red kidney beans rinsed 
2 cans corn drained and rinsed 
1 IPA beer of your choice (any yummy IPA beer will do)
1 package cream cheese 
1 bunch cilantro 
1 bag wheat chips (get your favorite) 
olive oil
salt and pepper

Salt and pepper the chicken.  Brown on both sides on medium high with plenty of olive oil.  DO NOT COOK THE CHICKEN ALL THE WAY.  It will be pink in the middle.  Remove from pan and set aside.  

In the same pan with all the yummy chicken bits, saute the onions.  Then add the chopped carrots.  Let these soften.  Now add all the bell peppers, then the garlic at the very end.  Now add the chipotle peppers and some of that delicious adobo sauce it comes in.  I like to add about 4 - 6 peppers, but y'all I LIKE IT HOT!  So if you don't, only add 2 or maybe 3.  I do not add a lot of salt and pepper, because you are going to add it with the packages in just a bit.  

Deglaze the pan with the beer!  Let this reduce by half.  It will take about 10 minutes on low-medium heat.

Drain and rinse all of your beans and corn.  Shred the chicken breasts with two forks.  Again, the chicken will be pink inside.  That is ok.  You are going to cook it longer.  Don't worry!  :)

Add the Rotel, chicken stock, both packets of seasoning (taco and Ranch), the rinsed and drained beans and corn to the pot.  Squeeze the fresh lime into the pot.  

Bring the soup to a low boil and add the shredded chicken back to the pot.  Boil on low for 10 minutes.  

Now add the cream cheese!  You can add as little or as much as you like!  I've slowly started adding more and more, because my fiance claims to hate cheese of ANY kind.  But he LOVES this creamy soup, so ya gotta just not say anything sometimes and let em' eat it and love it anyway.  RIGHT?!  

Turn the heat off and add the chopped cilantro. 

I serve this with my favorite whole grain chips.  You can add sour cream and cheese if you like too.