Slow Cooker Creamy Chicken Taco Soup

Name: Slow Cooker Creamy Chicken Taco Soup
Prep time: 25 min
Cook time: 2 min
Total time: 2 min
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

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Prep Time: 25 minutes

Cook Time: 2 hours, 20 minutes

Total: 2 hours, 45 minutes

Servings: 6

Cost: $4.57 /serving

Author : Yoly

Instructions

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Step 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.

Step 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.

Step 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.

Step 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.

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