Slow Cooker Chicken Taco Soup (Printable Version)
Bold flavors of chicken, veggies, and taco seasoning meld in a creamy, slow-simmered bowl. #slowcooker #tacosoup #chickendinner #comfortfood #familymeals
# Ingredients:
→ Main Ingredients
01 -
1 pound boneless, skinless chicken thighs, chopped
02 -
2 tablespoons homemade taco seasoning
03 -
1 jalapeno pepper, seeded and diced
04 -
1/2 cup diced sweet onion
05 -
2 cloves garlic, minced
06 -
1 cup diced zucchini
07 -
4 ounces canned green chiles
08 -
14.5 ounces canned diced tomatoes
09 -
2 cups chicken broth
10 -
8 ounces cream cheese, room temperature
# Steps:
01 -
Place chicken thighs, taco seasoning, jalapeno, onion, garlic, zucchini, green chiles, diced tomatoes, and chicken broth into the slow cooker, reserving cream cheese until later.
02 -
Cover slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours until chicken is tender.
03 -
Remove approximately 1/2 cup hot broth from the slow cooker and transfer to a separate bowl or measuring cup.
04 -
Whisk cream cheese into the hot broth until smooth, then stir this mixture back into the soup in the slow cooker until fully combined.
05 -
Ladle soup into bowls and garnish with crushed tortilla chips, diced avocado, fresh cilantro, or preferred toppings.
# Notes:
01 -
To avoid curdling, ensure cream cheese is at room temperature before mixing into hot broth.