ALL RECIPES SLOW COOKER CHICKEN TACO SOUP RECIPES

SLOW COOKER CREAMY CHICKEN TACO SOUP RECIPE | ALLRECIPES

Slow Cooker Creamy Chicken Taco Soup Recipe | Allrecipes image

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.

Provided by Yoly

Categories Soups, Stews and Chili Recipes Soup Recipes Taco Soup Recipes

Total Time 2 hours 45 minutes

Prep Time 25 minutes

Cook Time 2 hours 20 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 301.6 calories, CarbohydrateContent 12.2 g, CholesterolContent 73.5 mg, FatContent 18.4 g, FiberContent 1.6 g, ProteinContent 21.7 g, SaturatedFatContent 7.1 g, SodiumContent 2172.4 mg, SugarContent 4.1 g

SLOW-COOKER CHICKEN TACO SOUP RECIPE | REAL SIMPLE

Slow-Cooker Chicken Taco Soup Recipe | Real Simple image

If there were an award for the most magical kitchen appliance, the slow cooker would win hands down. For this intensely flavorful soup, all you have to do is combine the main ingredients, turn it on, and voila! Taco soup. Tongs will give extra stability when you pull the hot chicken out of the soup. Once they’re on the cutting board, switch to two forks to shred into bite-sized pieces. If you don’t have black beans on hand, pinto would work well. When you’re ready to serve, top each bowl with cheese, sour cream, cilantro, and—if you really want to go wild—tortilla chips.

Provided by Paige Grandjean

Total Time 8 hours 10 minutes

Yield Serves 8

Number Of Ingredients 14

Ingredients

6 cups low-sodium chicken broth
4 boneless, skinless chicken breasts (about 2 lb.)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced fire-roasted tomatoes
10 ounces frozen corn
1 red bell pepper, chopped
1 yellow onion, chopped
1 jalapen~o, seeded and finely chopped, plus sliced for serving
2 tablespoons ground cumin
2 tablespoons chili powder
1 teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons fresh lime juice (from 2 limes)
Shredded cheese, sour cream, and hot sauce, for serving

Steps:

Combine broth, chicken, beans, tomatoes, corn, bell pepper, onion, chopped jalapen~o, cumin, chili powder, salt, and pepper in a 4- to 6-quart slow cooker. Cover and cook on low until chicken is very tender, 6 to 8 hours. Remove chicken and, using 2 forks, shred into bite-size pieces. Stir chicken and lime juice into soup and serve topped with cheese, sour cream, hot sauce, and sliced jalapen~o.

Nutrition Facts : Calories 310 calories, CarbohydrateContent 32 g, CholesterolContent 83 mg, FatContent 4 g, FiberContent 7 g, ProteinContent 35 g, SaturatedFatContent 1 g, SugarContent 1227 mg

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