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# The chicken In a large pot, bring the chicken breast in the chicken stock to a boil. Reduce the heat to medium low, cover with a lid and let simmer for 20 minutes or until the chicken is done. Remove the meat from the broth and shred it. Set aside the broth for the sauce. # The soup While the chicken is simmering, melt the butter in another large pot over medium heat. Saute the chopped pepper, deseeded and chopped chili, diced onion, minced garlic, about 2 minutes. Add the cream cheese and stir until it has fully melted. Add the tomatoes, chicken broth, cream and taco seasoning. Bring to a boil, then reduce the heat and simmer for 20 minutes. Add the shredded chicken and simmer for another 10 minutes. Season to taste with salt and pepper. Enjoy! # Meal Prep Tip You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or on the stovetop.
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