Creamy Chicken Taco Soup Recipes

SLOW COOKER CREAMY CHICKEN TACO SOUP

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.

CREAMY CHICKEN TACO SOUP

Steps:

• Remove skin and visible fat from chicken thighs. Place in crock pot with broth, beer, celery and onion.
• Cook on high 2 hours or till chicken is done. Remove chicken from crock-pot and allow to cool. Remove bones from chicken thighs and chop meat to desired size. Add diced chicken back to broth in crock-pot. This step can be done ahead of time and refrigerated overnight. Then in the morning, skim off fat collected on top and allow crock to sit for 30 mins at room temp before turning on and adding other ingredients.
• Add beans, tomatoes, and taco seasoning package. Return crock-pot to low for up to 8 hours or high for as little as two hours.
• 30 mins before serving add cream cheese to crock-pot and put on high. Stir well before serving, breaking up large pieces with back of spoon. If you are adding rice, do so now and allow to heat thru for a few minutes.
• Top with crushed chips and cheese.