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Slow Cooker Creamy Chicken Taco Soup Recipe

Slow Cooker Creamy Chicken Taco Soup
Source: Allrecipes.com

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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
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper
  • 1 pound skinless, boneless chicken breast
  • 1 (8 ounce) package Neufchatel cheese, softened
PREP TIME
25m
COOK TIME
2h20m
TOTAL TIME
2h45m
YIELD
6 servings

Instructions

  • 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.
  • 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.
  • 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.
  • 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.

Dinner

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A recipe from Allrecipes.com

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