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Slow Cooker Creamy Chicken Taco Soup

Reminiscent of the very popular dish King Ranch Chicken in the form a soup. With all the same flavors and the convenience of throwing everything into a slow cooker, this will also quickly become a favorite. Top with fried corn tortilla strips, if desired.
Print Recipe
Prep Time 25 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 45 minutes
Course lunch/dinner
Cuisine Mexican
Servings 6 people
Calories 2030.7 kcal

Equipment

  • 1 Slow Cooker A 6-quart or larger slow cooker is ideal for this recipe.
  • 1 Mixing Bowl For coating the chicken with seasoning.
  • 1 Instant-Read Thermometer Essential for ensuring chicken is cooked to 165°F (74°C) for food safety.
  • 2 Forks or Tongs For easily shredding the cooked chicken.
  • 1 Ladle For serving the finished soup.

Ingredients
  

Main

  • 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
 

  • Spray a slow cooker with cooking spray. Add onions, bell pepper, and 1 teaspoon salt. Stir in chicken broth, diced tomatoes, condensed soup, and chiles.
  • Combine oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper in a bowl. Add chicken and toss to coat on all sides. Transfer to the slow cooker. Dotdash Meredith Food Studios
  • Cook on Low until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the slow cooker and shred. Dotdash Meredith Food Studios
  • Add Neufchatel cheese to the slow cooker and stir until melted. Return chicken to the slow cooker and cook until warmed through, 20 to 30 minutes more. Dotdash Meredith Food Studios
  • Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

For a deeper flavor profile, consider lightly sautéing the diced onions and bell peppers in a separate pan with a touch of oil before adding them to the slow cooker. This caramelizes the vegetables, building a richer base. Ensure the Neufchatel cheese is truly softened to room temperature for seamless integration into the soup, preventing lumps. When shredding chicken, using two forks pulls the meat apart effortlessly. Taste and adjust seasoning before the final 20-30 minutes of cooking; different taco seasonings vary in sodium. Enhance presentation and texture by offering a variety of toppings like fresh cilantro, diced avocado, crushed tortilla chips, or a squeeze of lime.