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Slow Cooker Creamy Chicken Taco Soup
Slow Cooker Creamy Chicken Taco Soup
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Prep Time:
25 minutes
Cook Time:
140 minutes
Total Time:
165 minutes
Creamy slow cooker chicken taco soup with green chiles, tomatoes, peppers, and onions in a flavorful mushroom sauce.
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
  • 0.25 teaspoon ground black pepper
  • 1 pound skinless, boneless chicken breast
  • 1 (8 ounce) package Neufchatel cheese, softened
Instructions:
  • Prepare the slow cooker with a light coating of cooking spray. Combine onions, bell pepper, and 1 teaspoon of salt in the slow cooker. Stir in chicken broth, diced tomatoes, condensed soup, and chiles.
  • In a bowl, mix together oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper. Add chicken and evenly coat. Transfer everything to the slow cooker.
  • Slow cook the chicken until it is fully cooked and juicy, which should take 2 to 3 hours. Verify doneness by ensuring that the internal temperature reads 165 degrees F (74 degrees C) when checked with an instant-read thermometer. Once ready, shred the chicken.
  • Stir in Neufchatel cheese until melted, then add chicken back to the slow cooker and continue cooking until warmed through, 20 to 30 minutes.
  • Serve the dish piping hot and savor every bite!

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