Creamy Chicken Taco Soup in the Slow Cooker

Ingredients List

• 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

Instructions

In a bowl, mix oil, taco seasoning, salt, cumin, and black pepper. Add the chicken and toss until evenly coated. Transfer the coated chicken to the slow cooker.

Cook on low heat until the chicken is cooked through, no longer pink in the center, and the juices run clear, about 2 to 3 hours. Use an instant-read thermometer to ensure the center reaches 165°F (74°C). Remove the chicken from the slow cooker and shred it.

Add Neufchatel cheese to the slow cooker and stir until it has fully melted. Return the shredded chicken to the slow cooker and cook for an additional 20 to 30 minutes, until heated through.

Serve the dish hot and enjoy the flavors!

Nutritional Information (per serving)