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In a large stockpot, sauté the onion, pepper, and garlic in the oil. Add chicken, taco seasoning, salsa, corn, hominy, beans, tomato paste, and chicken broth. Bring to a slow simmer and simmer for 20 minutes. Place the cream cheese in a bowl, remove some of the hot liquid from the soup and pour over the cream cheese. Stir to melt the cheese and pour the mixture back into the pot. Simmer on low for another 10 min. Serve with a few tortilla chips and ¼ c. cheddar cheese.
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