Ingredients
1
cup chopped yellow onions
1
medium red bell pepper, diced (1 cup)
3
tablespoons vegetable oil
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
Preparation
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.
In medium bowl, mix remaining 2 tablespoons oil and the taco seasoning mix. Add chicken; turn to coat. Add chicken to mixture in cooker.
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.
If desired, top each serving with chopped fresh cilantro leaves and crushed tortilla chips.
