Slow Cooker Creamy Chicken Taco Soup
Description
Chicken tacos in soup form! This easy slow cooker soup combines chicken, green chiles, and tomatoes with peppers and onions in a creamy, mushroom soup-based sauce.
Ingredients
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1 serving nonstick cooking spray
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1 cup diced onion
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1 cup diced bell pepper
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2 teaspoons salt, divided
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2 cups chicken broth
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1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
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1 (10 ounce) can condensed cream of mushroom soup
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1 (4 ounce) can chopped green chiles (such as Ortega®)
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2 tablespoons oil
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1 tablespoon taco seasoning
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1/2 teaspoon ground cumin
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1/4 teaspoon ground black pepper
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1 pound skinless, boneless chicken breast
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1 (8 ounce) package Neufchatel cheese, softened
Directions
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.
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.
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.
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.
5
Serve hot and enjoy!