Tex Mex Chicken Taco Soup

This is from Emeril's show on the Food Network. Very good soup and freezes well. It tastes great over rice or with chips.

1/2 c. diced onions
1/2 c. diced green bell pepper
1 Tbsp. minced garlic
vegetable oil
1 lb. chicken breasts, boiled and shredded
1 pkg. taco seasoning mix
1 (8 oz.) jar salsa
14 oz. frozen corn
1 (14 oz.) can hominy
1 (16 oz.) can ranch style beans
2 (4 oz.) cans tomato paste
2 (14 oz.) cans chicken broth
1 (8 oz.) pkg. cream cheese

Saute onions, pepers, and garlic in small amount of vegetable oil. Add chicken, taco seasoning mix, salsa, vegetables, beans, tomato paste, and chicken broth. Adjust liquid to your taste. Bring to a slow simmer and simmer for 20 minutes. Place cream cheese in a separate bowl. Use a measuring cup or spoon to pour some of the hot liquid from the soup over the cream cheese to melt. Add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and cheese. Also great over rice.