Slow Cooker Creamy Chicken Taco Soup

Ingredients

• 1 serving nonstick cooking spray
• 1 cup diced onion
• 1 cup diced bell pepper
• 2 teaspoons salt , divided
• 2 cups chicken broth
• 1 can diced tomatoes and green chiles , 10 ounce
• 1 can condensed cream of mushroom soup , 10 ounce
• 1 can chopped green chiles , 4 ounce
• 2 tablespoons oil
• 1 tablespoon taco seasoning
• 0.5 teaspoons ground cumin
• 0.25 teaspoons ground black pepper
• 1 pound skinless , boneless chicken breast
• 1 package Neufchatel cheese , 8 ounce

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Serve hot and enjoy!