Slow Cooker Creamy Chicken Taco Soup Recipe

Suggestive of the famous dish King Ranch Chicken in the structure a soup. With no different flavors and the accommodation of tossing everything into a moderate cooker, this will likewise immediately turn into a top pick. Top with seared corn tortilla strips, whenever wanted.


  • 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
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground black pepper
  • 1 pound skinless, boneless chicken breast
  • 1 (8 ounce) package Neufchatel cheese, softened


  1. Shower a moderate cooker with cooking splash. Include onions, ringer pepper, and 1 teaspoon salt. Mix in chicken stock, diced tomatoes, dense soup, and chiles. 
  2. Join oil, taco flavoring, 1 teaspoon salt, cumin, and dark pepper in a bowl. Add chicken and hurl to cover on all sides. Move to the moderate cooker. 
  3. Cook on Low until chicken is not, at this point pink in the inside and the juices run clear, 2 to 3 hours. A moment read thermometer embedded into the inside should peruse at any rate 165 degrees F (74 degrees C). Expel from the moderate cooker and shred. 
  4. Add Neufchatel cheddar to the moderate cooker and mix until softened. Return chicken to the moderate cooker and cook until warmed through, 20 to 30 minutes more.
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