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Slow-Cooker King Ranch Chicken Soup Recipe

Slow-Cooker King Ranch Chicken Soup
Source: Pillsbury

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Ingredients

  • 1 cup chopped yellow onions
  • 1 medium red bell pepper, diced (1 cup)
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
  • 1 can (18 oz) Progresso™ creamy mushroom soup
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles 
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 1 lb boneless skinless chicken breasts
  • 1 package (8 oz) cream cheese, cubed, softened
  • Chopped fresh cilantro leaves and crushed tortilla chips, if desired
PREP TIME
20m
COOK TIME
3h
TOTAL TIME
3h20m
YIELD
6 servings

Instructions

  • Spray 5- to 6-quart slow cooker with cooking spray. Mix onions, bell pepper, 1 tablespoon of the oil and the salt in slow cooker.
  • Stir in tomatoes, soup, broth and chiles.
  • In medium bowl, mix remaining 2 tablespoons oil and the taco seasoning mix. Add chicken; turn to coat.
  • Add chicken to mixture in cooker.
  • Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
  • Remove chicken from cooker with slotted spoon to cutting board. Stir cream cheese into mixture in cooker until smooth; cover and keep warm.
  • Shred chicken by pulling apart with 2 forks; return to cooker.
  • If desired, top each serving with chopped fresh cilantro leaves and crushed tortilla chips.

Dinner

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A recipe from Pillsbury

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