Mexican Style Crockpot Creamy Chicken Soup

This Mexican Style Crockpot Creamy Chicken Soup is a little spicy and a lot creamy! Cream cheese makes this soup thick and hearty and jalapenos give it the perfect amount of heat.

Mexican Style Crockpot Creamy Chicken Soup

Last week I was on a soup kick; I made two delicious soups during the week. It was a chilly week in Florida so I took advantage of it. Did you make any soups last week? If so, what kind did you make?

While browsing through a few blogs last week, I found a clam chowder recipe over at The Kitchen is My Playground that used cream cheese in the soup. I thought this was a pretty awesome idea so I wanted to make a soup that incorporated cream cheese into the ingredients. If you’ve been following my blog for a while, then you know I love spicy foods. If you haven’t been following long or if you’re new here, let me introduce myself. Hi, I’m Julie and I’m a spiceaholic!  So of course, I decided to make a spicy soup. I hope you enjoy this recipe!

Mexican Style Crockpot Creamy Chicken Soup

Mexican Style Crockpot Creamy Chicken Soup

Yield: 6

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

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Ingredients

• 2 boneless, skinless chicken breasts
• 2 jalapeno peppers, chopped
• 1 onion, chopped
• 2 stalks of celery, chopped
• 2 14.5 oz cans of chicken broth
• 1 can of diced tomatoes
• 1 C rice (I used Royal Blend Texamati, Brown and Wild rices)
• 1 1/2 tbsp taco seasoning
• 1 C water
• 1/2 C milk
• 1 8oz container of chive cream cheese
• Salt & Pepper, to taste

Instructions

1. Place the chicken, japapeno, onion, celery, chicken broth, diced tomato, rice and taco seasoning into a crock pot (I used a 6 qt slow cooker)
2. Cook on low for 8-9 hours.
3. Reduce the temperature to warm and stir in the cream cheese and milk.
4. Add salt and pepper to taste, if needed.

A couple more spicy soups that you might enjoy:

Roasted Jalapeno & Chicken Chowder

Spicy Sweet Potato & Bacon Chowder