Prep: 25 mins | Cook: 2 hrs 20 mins | Total: 2 hrs 45 mins | Servings: 6 | Yield: 6 servings
The convenience of a slow cooker is what a busy mom like me needs. I have my favorites and one of them is this Slow Cooker Creamy Chicken Taco Soup. It’s not only easy to prepare but the taste is simply amazing! The flavors just burst in your mouth and you want to just slurp and slurp until there is nothing left! This soup is unquestionably heartwarming, freaking great, and super satisfying.
Ingredients
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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
½ teaspoon ground cumin
¼ teaspoon ground black pepper
1 pound skinless, boneless chicken breast
1 (8 ounce) package Neufchatel cheese, softened
How to make Slow Cooker Creamy Chicken Taco Soup
Step 1: Use a cooking spray to lightly grease your slow cooker before adding in the onions, bell pepper, and 1 teaspoon salt. Then, stir in the chicken broth, diced tomatoes, condensed soup, and chiles
Step 2: In a bowl, combine the oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper. Add in the chicken, then, toss to coat on all sides.
Step 3: Place the chicken into the slow cooker.
Step 4: Cook on low for about 2 to 3 hours until the chicken is no longer pink in the middle and the juices run clear. If an instant-read thermometer is available, insert it in the middle and when it reads at least 165 degrees F or 74 degrees C the chicken is good.
Step 5: Remove the chicken from the slow cooker and shred to pieces.
Step 6: Stir in Neufchatel cheese into the slow cooker until melted, then, place the shredded chicken back into the cooker. Continue to cook for another 20 to 30 minutes until warmed through.
Nutrition Facts
Per Serving: 301.6 calories; 21.7 g protein; 12.2 g carbohydrates; 73.5 mg cholesterol; 2172.4 mg sodium
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
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 1 pound skinless, boneless chicken breast
- 1 (8 ounce) package Neufchatel cheese, softened
Instructions
Step 1: Use a cooking spray to lightly grease your slow cooker before adding in the onions, bell pepper, and 1 teaspoon salt. Then, stir in the chicken broth, diced tomatoes, condensed soup, and chiles
Step 2: In a bowl, combine the oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper. Add in the chicken, then, toss to coat on all sides.
Step 3: Place the chicken into the slow cooker.
Step 4: Cook on low for about 2 to 3 hours until the chicken is no longer pink in the middle and the juices run clear. If an instant-read thermometer is available, insert it in the middle and when it reads at least 165 degrees F or 74 degrees C the chicken is good.
Step 5: Remove the chicken from the slow cooker and shred to pieces.
Step 6: Stir in Neufchatel cheese into the slow cooker until melted, then, place the shredded chicken back into the cooker. Continue to cook for another 20 to 30 minutes until warmed through.
