Slow Cooker Creamy Chicken Taco Soup

01Method

1. 1

   Coat the inside of a slow cooker with cooking spray. Add the onion, bell pepper, and half the salt. Pour in the chicken broth, canned tomatoes with chiles, condensed mushroom soup, and chopped green chiles; stir to combine.

2. 2

   In a bowl, mix together the oil, taco seasoning, remaining salt, cumin, and black pepper. Add the chicken and turn to coat evenly on all sides, then place the coated chicken into the slow cooker.

3. 3

   Cover and cook on Low for 2 to 3 hours, until the chicken is cooked through (an instant-read thermometer should register at least 74 °C / 165 °F). Remove the chicken, shred it with two forks, and set aside.

4. 4

   Add the softened Neufchatel cheese to the slow cooker and stir until fully melted into the broth. Return the shredded chicken and continue cooking for an additional 20 to 30 minutes until everything is heated through.

5. 5

   Ladle into bowls and serve immediately while hot.