Slow Cooker Creamy Chicken Taco Soup
Creamy Chicken Taco Soup: Juicy chicken, peppers, onions, and green chiles simmer together in a creamy, cheesy taco-spiced broth. Studded with corn and beans. Just toss everything in the slow cooker, and let it do the work.
Servings: 6
Calories: 548kcal
Equipment
- 1 slow cooker
Ingredients
- 1 yellow onion diced
- 1.5 cups diced bell pepper red and green
- 2 cups chicken broth
- 10 ounces diced tomatoes and green chiles 1 can
- 10 ounces condensed cream of chicken soup 1 can
- 4 ounces diced green chiles 1 can
- 1 ounce taco seasoning 1 packet
- 2 pounds chicken breast boneless skinless, chicken breast, diced
- 8 ounces cream cheese softened, 1 package
- 15.25 ounces whole kernel corn
- 15.5 ounces pinto beans
- Salt and pepper to taste
Instructions
- Dice onions and peppers.
- Cut chicken breast into small pieces, or add whole and shred later.
- Add everything except cream cheese, beans, and corn to the slow cooker.
- Cook on High for 2-3 hours until chicken is cooked through, or low for 4-5 hours.
- Remove chicken and shred if you did not cut it into small pieces before adding.
- Add cream cheese to the slow cooker and stir until melted.
- Add in the can of corn, and can of drained and rinse pinto beans.
- Cook another 30-60 minutes more until vegetables are tender and chicken is cooked through.
- Taste, and adjust seasoning with salt and pepper
- Serve hot with toppings or choice: tortilla chips, sliced jalapeno, avocado, etc. and enjoy!
Nutrition
Calories: 548kcal | Carbohydrates: 44g | Protein: 45g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 140mg | Sodium: 1498mg | Potassium: 1265mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2330IU | Vitamin C: 66mg | Calcium: 117mg | Iron: 4mg