Slow Cooker Creamy Chicken Taco Soup
Recipe information
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Cooking:
25 min.
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Servings per container:
6
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Source:

Ingredients for - Slow Cooker Creamy Chicken Taco Soup

1. Nonstick cooking spray - 1 serving
2. Diced onion - 1 cup
3. Diced bell pepper - 1 cup
4. Salt, divided - 2 teaspoons
5. Chicken broth - 2 cups
6. Diced tomatoes and green chiles (such as RO*TEL®) - 1 (10 ounce) can
7. Condensed cream of mushroom soup - 1 (10 ounce) can
8. Chopped green chiles (such as Ortega®) - 1 (4 ounce) can
9. Oil - 2 tablespoons
10. Taco seasoning - 1 tablespoon
11. Ground cumin - ½ teaspoon
12. Ground black pepper - ¼ teaspoon
13. Skinless, boneless chicken breast - 1 pound
14. Neufchatel cheese, softened - 1 (8 ounce) package

How to cook deliciously - Slow Cooker Creamy Chicken Taco Soup

1. Stage

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.

2. Stage

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. Dotdash Meredith Food Studios

3. Stage

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. Dotdash Meredith Food Studios

4. Stage

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. Dotdash Meredith Food Studios

5. Stage

Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS