Slow Cooker Creamy Chicken Taco Soup
A rich and velvety Southwestern-inspired soup made effortlessly in a slow cooker with tender shredded chicken and a creamy tomato base. Perfect for a healthy 2025 New Year meal prep.
- Prep Time: 25 mins
- Cook Time: 2 hrs 20 mins
- Total Time: 2 hrs 45 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
1 cup white onion, diced
1 cup green bell pepper, diced
2 tsp salt, divided
2 cups chicken broth
10 oz diced tomatoes and green chiles
10 oz condensed cream of mushroom soup
4 oz chopped green chiles
2 tbsp oil
1 tbsp taco seasoning
1/2 tsp ground cumin
1/4 tsp ground black pepper
1 lb boneless skinless chicken breasts
8 oz Neufchatel cheese, softened
Instructions
1. Spray slow cooker with nonstick spray. Add onions, bell pepper, and 1 tsp salt.
2. Stir in chicken broth, diced tomatoes, condensed soup, and green chiles.
3. Mix oil, taco seasoning, 1 tsp salt, cumin, and black pepper; coat chicken with this mixture.
4. Place chicken in the slow cooker and cook on Low for 2 to 3 hours until 165 Fahrenheit.
5. Remove chicken and shred it. Whisk softened Neufchatel cheese into the slow cooker liquid until smooth.
6. Return shredded chicken to the pot and cook for 20 to 30 minutes until hot.
Notes
Ensure the Neufchatel cheese is at room temperature to avoid clumping.
Top with fried tortilla strips or fresh cilantro for added texture.
Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 302
- Sugar: 4g
- Sodium: 2172mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 74mg