Creamy Chicken Taco Soup 

Prep Time: 25 mins Cook Time: 2 hrs 20 mins

Total Time: 2 hrs 45 mins

Serves: 6

Reminiscent of the very popular dish King Ranch Chicken in the form of a soup. With all the same flavors and the convenience of using a slow cooker. This will quickly become a favorite. Top with fried corn, fried bacon, cilantro, or tortilla strips, if desired.

INGREDIENTS:

• Non-stick cooking spray

• 1 cup onion, diced

• 1 cup red bell pepper, diced

• 2 tsp kosher sea salt, divided

• 2 cups chicken broth, low-sodium

• 1 (10oz) can diced tomatoes and green chiles (RO*TEL)

• 1 (10oz) can condensed cream of mushroom soup

• 1 (4oz) can chopped green chiles

• 2 Tbsp vegetable oil

• 1 Tbsp Taco seasoning

• 1/2 tsp ground cumin

• 1/4 tsp black pepper, ground

• 1 lb chicken breast, boneless, skinless

• 1 (8oz) package Neufchatel cheese, softened

DIRECTIONS:

1. Spray a slow cooker with cooking spray, add onions, bell pepper, and 1 tsp salt. Stir in chicken broth, diced tomatoes, condensed soup, and chiles.

2. Combine oil, taco seasoning, 1 tsp 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 - 3 hrs). An instant-read thermometer inserted into the center should read at least 165° F (74° C). Remove from the slow cooker and shred with forks.

4. Add Neufchatel cheese to the slow cooker and stir until melted. Return chicken to the slow cooker and cook until warmed through (20 - 30 mins more)

Things you'll need for this recipe...