Slow-Cooker Spicy Ranch Chicken Soup

Obviously, today is Tuesday. At least it’s Tuesday when I’m posting this recipe to share. It might not be Tuesday when you read this. Wow, is that clear as mud or what?

Anyway, on Tuesdays in our house I like to cook up something with a Mexican Influence. While some people call this Taco Tuesday, since there is so much more to Mexican food than Tacos, I call it Tijuana Tuesday. Yeah, I’ve got names for the days of the week. Believe it or not, it helps with the mean planning to have a theme. Some days are pretty darn open, like Wild Card Wednesday or Family Sunday.

Anyhow, today is also National Ranch Dressing Day. While I suppose we could have made a salad and called it a day, I thought why not soup with a Mexican flair? Yeah, that hit the spot with me. What about you?

Slow-Cooker Spicy Ranch Chicken Soup
2 (10 oz) cans Ro-Tel Fire-Roasted Tomatoes with Chilies
1 (10 oz) can Cream of Mushroom Soup
1 (4.5 oz) can Green Chiles
1/2 medium Yellow Onion
1 medium Red Bell Pepper
3 tablespoons Vegetable Oil, divided
1 teaspoon Kosher Salt
2 cups Chicken Stock
2 tablespoons Ranch Dressing Mix
3 tablespoons Taco Seasoning
1 lb boneless Chicken Breasts
8 oz Cream Cheese, softened

Spray a 5 or 6 quart slow-cooker with cooking spray. Dump canned tomatoes, Mushroom Soup and green chilies into the prepared slow-cooker bowl.

Peel and dice onion, toss into the cooker. Core and dice bell pepper, add to the cooker.
Add 1 tablespoons of the vegetable oil, salt, and chicken stock. Stir to blend.

Sprinkle Ranch Dressing Mix into the slow-cooker. Give a good stir to blend.

In a shallow bowl or pie tin, mix together remaining 2 tablespoons of vegetable oil and the taco seasoning. Add chicken turn to coat in the seasoning mix. Place chicken into the slow-cooker mixture.

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-degrees). Remove chicken from cooker with slotted spoon to cutting board. Let chicken cool slightly.

Meanwhile; stir cream cheese into mixture in cooker until smooth; cover and keep warm.

Shred chicken by pulling apart with 2 forks; return to cooker. Let everything warm nicely before serving.

1/2 cup Cilantro Leaves
1 cup Tortilla Chips

Tear or chop the cilantro leaves for garnish, set aside. Crush some tortilla chips, set aside.

To serve, ladle soup into bowls, top with crushed tortilla chips and sprinkle with cilantro.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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