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Wanting to make a Tex-Mex soup to use the Anaheim and Jalapeno peppers we grow, we looked through a lot of recipes but couldn't find one we liked. Bill wanted the taste of sour cream and salsa as part of the flavor so we put this one together. It's far from authentic Mexican but flavorful in its own way. The peppers we used have no heat, and need to be grown from seed if you want all the flavor but none of the heat.

                   Tex-Mex Chicken Vegetable
                             Bill
2 boxes chicken broth (64oz)     1 16oz jar mild salsa
3 garlic cloves     1 28oz can fire roasted tomatoes
1 medium onion      1 14oz can kidney beans     1 can hominy
2 cups pre-cooked chicken
6 Anaheim peppers   4 jalapeno peppers
1 bell pepper      6 oz. sour cream
1 Tbs cumin pwd      2 Tbs Coteja cheese
                   1 tsp ea. Mexican oregano, chili powder,
        smoked paprika, brown sugar
salt and pepper to taste

Instructions

If using Anaheim peppers burn skin off with propane torch. Cut vegetables and chicken to soup size (1/2 inch). Drain hominy and beans. 

In a large soup pot cook the garlic with 1-2Tbs oil until just fragrant. Add broth, spices and salsa. Add all vegetables ( onion, peppers, tomatoes w/juice, hominy, beans). Cook until slightly softened. Add chicken.only when vegetables have softened. Cook 10 more minutes. Remove from heat.

Scoop out about a cup or so of broth and in a small bowl mix in the sour cream and cottja cheese 'til smooth.
Off heat add sour creme mixture. Do not boil once cream is in.

Notes: We used heatless peppers, but they are not available to buy. Anaheims or Hatch peppers have better flavor than Pablanos. Jalapenos vary in heat, so using store bought peppers will definitely make a soup that will have more than mild heat level. Corn could be substituted for hominy.