Not all non-spicy soups are tasteless


After my fun and relaxing morning workout yesterday, I prepared this Tex-Mex Chicken Soup using the slow cooker. It’s savory and really creamy. Also, for those of you who don’t like eating a lot of spicy foods, I believe you’re going to enjoy this one because it’s not very spicy at all. πŸ™‚
But, I still added the option of mixing a little cayenne pepper for those who are the same as I, prefer a little kick to their meal. However, either way, lol, you never can go wrong with Tex-Mex and soup.

I promise you and your family are going to love this non-spicy but still incredibly tasty soup. Enjoy! πŸ˜€

Slow Cooker Tex-Mex Chicken Soup

2-3 frozen chicken breasts, halves
1 onion, diced
1 10-oz can tomatoes and green chiles, I recommend Rotel 
1 15-oz can corn
1 packet ranch salad dressing mix
1 Tbsp. Ground Cumin or powdered coriander as a substitute
1/8-1/2 tsp. cayenne pepper, Optional
1 tsp. chili powder
1 C. chicken broth
1 8-oz cream cheese

Directions

Place the chicken into your slow cooker, and add the onion, tomatoes, and chiles, black beans, and corn. Stir in salad dressing mix, cumin, chili powder, and broth. Cover and cook on low for eight hours. Shred the chicken with two forks and stir in the cream cheese. Cover and cook on high for thirty minutes, or until the cream is completely dissolved.

Source 365 Slow Cooker Suppers

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