Tuesday, February 2, 2016

Crock Pot Creamy Chicken Burrito Soup

It's cold, windy, and rainy here in Chicagoland today. Although, we luckily escaped the Blizzard so I'm not complaining. But weather like this does put me in the mood for a piping hot bowl of soup. I made a very similar recipe back in the fall and it was a hit with the family. This time around I wanted to add a little extra creaminess to the soup. I'm so glad I did!

Crock Pot Creamy Chicken Burrito Soup
Serves 4
Cal 368, Carbs 25.5, Fat 10.7, Fiber 1.5, Protein 40

1 lb. boneless skinless chicken
2 tbsp. taco seasoning
4 cups fat free chicken broth
2 oz. cream cheese
1 can rotel, undrained
1 cup reduced fat shredded Mexican cheese blend
2 cups cooked rice
Tortilla Chips, Sour Cream, Diced Tomatoes, etc. for toppings

Arrange chicken in bottom of slow cooker. Sprinkle taco seasoning over chicken. Pour in chicken broth, and rotel. Cover and cook on low 6 hours.

Remove chicken shred and return to slow cooker. Stir in cheeses.  Once melted spoon over hot cooked rice and top with tortilla chips and any other ingredients of your choice. Enjoy!


  1. my son and I would devour this immediately, so trying it. Thanks. Stopping by from #FullPlateThursday

  2. Oooh, yummy! We love soups with southwestern flavor and this sounds yummy!

  3. Oh this looks great! Thanks so much for sharing, I love new crock pot recipes!

  4. This looks like the sort of soup that I would very much enjoy. It sounds filling and creamy and delicious. Please send a bowl my way!

    Sally @ Life Loving

  5. Wow, yum! Thanks for sharing at My Flagstaff Home.


  6. Your Chicken Burrito Soup looks delicious. Thank you so much for sharing with us for our 5th Anniversary of Full Plate Thursday! Hope you have a fantastic week and hope to see you again real soon!
    Miz Helen


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