Description
A comforting and creamy Tex-Mex soup that’s perfect for busy nights or cozy gatherings. This slow cooker recipe combines tender chicken, bold spices, and rich Neufchatel cheese for a bowl of pure comfort.
Ingredients
- Nonstick cooking spray
- 1 cup diced onion
- 1 cup diced bell pepper
- 2 teaspoons salt, divided
- 2 cups chicken broth
- 10 oz can diced tomatoes and green chiles (RO*TEL®)
- 10 oz can condensed cream of mushroom soup
- 4 oz can chopped green chiles (Ortega®)
- 2 tablespoons oil
- 1 tablespoon taco seasoning
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 1 pound skinless, boneless chicken breast
- 8 oz package Neufchatel cheese, softened
Instructions
- Prepare the Slow Cooker: Spray the inside of the slow cooker with nonstick cooking spray.
- Layer Ingredients: Add onions, bell peppers, 1 teaspoon of salt, chicken broth, diced tomatoes, condensed soup, and chopped green chiles to the slow cooker. Stir to combine.
- Season the Chicken: Mix oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper. Coat chicken breasts in the mixture.
- Cook on Low: Place the chicken on top of the vegetable mixture. Cover and cook on Low for 2–3 hours, until the chicken reaches 165°F (74°C).
- Shred the Chicken: Remove the chicken and shred with two forks.
- Add Creaminess: Stir softened Neufchatel cheese into the slow cooker until fully melted and creamy.
- Finish and Serve: Return shredded chicken to the soup, stir, and cook for 20–30 minutes more. Serve hot with your favorite toppings.
Notes
- For extra heat, add jalapeños or cayenne pepper.
- Top with shredded cheese, avocado, or tortilla chips for added flavor.
- To make it dairy-free, use non-dairy cream cheese and substitute the condensed soup.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Tex-Mex