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."

  • Prep time: 25 Minutes
  • Cook time: 2 Hours 20 Minutes
  • Ready in 2 Hours 45 Minutes

Ingredients

  • 1 serving nonstick cooking spray
  • 1 cup diced onion
  • 1 cup diced bell pepper
  • 2 teaspoons salt, divided
  • 2 cups 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®)
  • 2 tablespoons oil
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1 pound skinless, boneless chicken breast
  • 1 (8 ounce) package Neufchatel cheese, softened

Directions

  • 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.
  • 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.
  • 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.
  • 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.

Nutritional Information

  • Total Fat: : 18.4g
  • Saturated Fat: : 18.4g
  • Sodium: : 18.4g
  • Potassium: : 18.4g
  • Total Carbohydrates: : 18.4g
  • Dietary Fiber: : 18.4g
  • Protein: : 18.4g
  • Sugars: : 18.4g
  • Vitamin C: : 18.4g
  • Iron: : 18.4g
  • Niacin: : 18.4g
  • Magnesium: : 18.4g

Footnotes