Chicken tacos in soup form! This easy slow cooker soup combines chicken, green chiles, and tomatoes with peppers and onions in a creamy, mushroom soup-based sauce.
Preparation Time
25 mins
Cooking Time
2 hr 20 mins
Total Time
2 hr 45 mins
Calories
302 Calories
Recipe Instructions
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.
Ingredients
2 cups chicken broth
1 cup diced onion
2 tablespoons oil
1 (8 ounce) package Neufchatel cheese, softened
2 teaspoons salt, divided
1 (10 ounce) can condensed cream of mushroom soup
1 serving Nonstick cooking spray
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 cup diced bell pepper
1 tablespoon taco seasoning
1 pound skinless, boneless chicken breast
1 (4 ounce) can chopped green chiles (such as Ortega®)
