Slow Cooker Creamy Chicken Taco Soup

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

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®)
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon ground cumin

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.