Ingredients
Method
- Begin by placing the butter, diced onion, minced garlic, bell pepper, Rotel tomatoes, cream of mushroom soup, shredded chicken, chicken broth, taco seasoning, ground cumin, and chili powder into the crockpot.
- Cook the mixture on high for 2 hours or on low for 4 hours, allowing the flavors to meld together.
- After the soup has cooked, add the cubed cream cheese. Stir thoroughly until it is fully melted and well-incorporated into the soup.
- Serve the soup topped with your preferred garnishes such as cheese, cilantro, and tortilla chips for added flavor and texture.
Notes
Notes on Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the soup for up to three months. Ensure there is sufficient space in the container for the liquid to expand during freezing. When ready to eat, thaw the soup in the refrigerator before reheating.
Reheat the soup gently on the stovetop over low heat or in the microwave until hot.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the soup for up to three months. Ensure there is sufficient space in the container for the liquid to expand during freezing. When ready to eat, thaw the soup in the refrigerator before reheating.
Reheat the soup gently on the stovetop over low heat or in the microwave until hot.