Slow Cooker Creamy Chicken Taco Soup
Reminiscent of the very popular dish King Ranch Chicken in the form a soup. With all the same flavors and the convenience of throwing everything into a slow cooker, this will also quickly become a favorite. Top with fried corn tortilla strips, if desired.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1serving nonstick cooking spray
- 1cup diced onion
- 1cup diced bell pepper
- 2teaspoons salt, divided
- 2cups chicken broth
- 1(10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
- 1(10 ounce) can condensed cream of mushroom soup
- 1(4 ounce) can chopped green chiles (such as Ortega®)
- 2tablespoons oil
- 1tablespoon taco seasoning
- ½teaspoon ground cumin
- ¼teaspoon ground black pepper
- 1pound skinless, boneless chicken breast
- 1(8 ounce) package Neufchatel cheese, softened
Instructions
Step 1
Spray a slow cooker with cooking spray. Add onions, bell pepper, and 1 teaspoon salt. Stir in chicken broth, diced tomatoes, condensed soup, and chiles.Step 2
Combine oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper in a bowl. Add chicken and toss to coat on all sides. Transfer to the slow cooker.Step 3
Cook on Low until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the slow cooker and shred.Step 4
Add Neufchatel cheese to the slow cooker and stir until melted. Return chicken to the slow cooker and cook until warmed through, 20 to 30 minutes more.