Slow Cooker Creamy Chicken Taco Soup
1 Serving Nonstick Cooking Spray
1 Cup Diced Onion
½ Cup Diced Bell Pepper
2 Teaspoons Kosher 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
2 Tablespoons Taco Seasoning
½ Teaspoon Ground Cumin
¼ Teaspoon Ground Black Pepper
1 Pound Skinless, Boneless Chicken Breast Cubed
1 Cup Sour Cream
Step 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.
Step 2 Combine oil, taco seasoning, 1 teaspoon salt, cumin, and black pepper in a bowl. Add chopped chicken and toss to coat on all sides. Transfer to the slow cooker.
Step 3 Cook on Low until chicken is no longer pink in the center and the juices run clear, 2 to 3 hours.
Step 4 Add sour cream to the slow cooker and stir until blended. Cook until warmed through, 20 to 30 minutes more.