In the style of a soup, this dish is reminiscent to the widely renowned dish king ranch chicken. This will also soon become a favorite because it features all of the same flavors, in addition to the ease of being able to throw everything into a slow cooker. If you like, you can sprinkle some fried corn tortilla strips on top.
Ingredients for Creamy Chicken Taco Soup
|Nonstick cooking spray
|diced bell pepper
|diced tomatoes and green chiles
|1 (10 ounce) can
|Condensed cream of mushroom soup
|1 (10 ounce) can
|Chopped green chiles
|1 (4 ounce) can
|Ground black pepper
|Skinless, boneless chicken breast
|Package Neufchatel cheese, softened
|1 (8 ounce)
Preparation for Creamy Chicken Taco Soup
- Spray some cooking spray inside of a slow cooker. To the pan, add 1 teaspoon of salt, onions, and bell peppers. Mix in the diced tomatoes, chicken broth, and condensed soup once the chiles have been added.
- In a bowl, mix together the oil, taco seasoning, cumin, one teaspoon of salt, and black pepper. After adding the chicken, toss it to ensure that it is coated on all sides. Place in a slow cooker and set to low.
- Cook the chicken for two to three hours on Low, or until the juices run clear and the chicken is no longer pink in the middle. If you insert an instant-read thermometer into the middle, it should register at least 165 degrees Fahrenheit (74 degrees C). After removing it from the slow cooker, shred the meat.
- In the slow cooker, mix in the Neufchatel cheese until it has melted completely. Place the chicken back into the slow cooker and continue to cook for an additional 20 to 30 minutes, or until it is fully cooked.
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This dish is top-notch in every way. Simple to prepare and really tasty. This soup is not only delicious but also incredibly nutritious.
I just love it. I’d rate it a perfect 5 out of 5. You guys really ought to make this in your own homes as well.