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Crockpot King Ranch Chicken Soup

Warm cozy soup with a TexMex flair. Slow cooked to bring those flavors together.
Course: catherines plates, chicken, chicken soup, Crockpot, crockpot soup, dinner, Main Course, Main Dish, Slow Cooker, Soup, texmex meal
Cuisine: American, Mexican
Author: Catherine's Plates

Equipment

  • medium skillet
  • measuring spoons & cups
  • spatula
  • cutting board & sharp knife
  • 6 quart crockpot/slow cooker

Ingredients

  • 2 TBS butter
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 2 tsp minced garlic
  • 2 (10 oz) cans mild rotel (diced tomatoes & green chilis)
  • 1 pkt taco seasoning (or 3 TBS from homemade or jar)
  • 2 (10 oz) cans cream of celery soup (or other cream soup)
  • 3 cups chicken broth
  • 2-3 medium boneless, skinless chicken breasts
  • 1 (8 oz) block cream cheese
  • garnish (shredded mexican cheese, sour cream, cilantro or green onion, and tortilla chips broken)

Instructions

  • In medium skillet melt butter over medium heat. Add in diced onion and bell pepper and cook for 3-4 minutes until softened.
  • Stir in garlic for 1 minute to release flavors & its fragrant. Pour cooked vegetables into 6 quart crockpot.
  • Add to crockpot both cans of rotel tomatoes, taco seasoning, both cans of cream of soup, chicken broth. Mix well with a whisk in the crockpot.
  • Place chicken in crockpot and submerge into mixture. Top the chicken with block of cream cheese.
  • Place lid on crockpot and cook on high for 3 1/2 hours - 4 hours until chicken is tender. You may also cook on low for 6-8 hours until tender.
  • Remove chicken from crockpot to a cutting board & cut chicken into bite size pieces or shred the chicken with 2 forks. Place back into crockpot and mix everything together with the softened cream cheese.
  • Bowl it up. Garnish with shredded cheese, sour cream, tortilla chips, and/or cilantro, green onions.