Slow-Cooker King Ranch Chicken Soup

1

cup chopped yellow onions

1

medium red bell pepper, diced (1 cup)

3

tablespoons vegetable oil SAVE $

1

teaspoon salt

1

can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained

1

can (18 oz) Progresso™ creamy mushroom soup

2

cups Progresso™ chicken broth (from 32-oz carton)

1

can (4.5 oz) Old El Paso™ chopped green chiles 

1

package (0.85 oz) Old El Paso™ chicken taco seasoning mix

1

lb boneless skinless chicken breasts

1

package (8 oz) cream cheese, cubed, softened

Chopped fresh cilantro leaves and crushed tortilla chips, if desired

Steps

• 1

  Spray 5- to 6-quart slow cooker with cooking spray. Mix onions, bell pepper, 1 tablespoon of the oil and the salt in slow cooker. Stir in tomatoes, soup, broth and chiles.
• 2

  In medium bowl, mix remaining 2 tablespoons oil and the taco seasoning mix. Add chicken; turn to coat. Add chicken to mixture in cooker.
• 3

  Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from cooker with slotted spoon to cutting board. Stir cream cheese into mixture in cooker until smooth; cover and keep warm. Shred chicken by pulling apart with 2 forks; return to cooker.
• 4

  If desired, top each serving with chopped fresh cilantro leaves and crushed tortilla chips.