Step 1

Cook boneless skinless chicken breasts in a slow cooker for 3 hours on high or 6 hours on low in a cup of chicken broth. Season with salt/pepper.

Step 2

When chicken is cooked through, remove from slow cooker and shred. (You can strain the leftover broth for the soup.)

Step 3

In a large saucepan, saute green pepper, onion, and garlic in 1 tablespoon of butter until they are translucent.

Step 4

With a spoon, mash the cream cheese into the veggies so that it will combine smoothly as it melts.

Step 5

Add the canned tomatoes, chicken broth, heavy whipping cream, and taco seasoning.

Step 6

Simmer on low uncovered for 20 minutes.

Step 7

Add shredded chicken, cover, and simmer for 10 minutes.

Step 8

Add salt and pepper to taste. Enjoy hot!

Step 9

Optional: Top each bowl with shredded cheese, cilantro, green onions, avocado, and/or sour cream.