Diva Tasting: Crock Pot Chicken Soup…

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.

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