Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 large yellow onion, sliced into strips
  • 3 bell peppers (red, orange, and green), sliced
  • 3 cloves garlic, minced
  • 10 oz Rotel diced tomatoes with green chilies
  • 4 oz diced green chilies
  • 4 cups low-sodium chicken broth
  • 2 tbsp taco or fajita seasoning
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 4 oz cream cheese, softened and cubed
  • 0.25 cup heavy cream
  • 1 tbsp fresh lime juice

Instructions:

  1. Place the sliced yellow onion and bell peppers at the bottom of a 6-quart crock pot to create a vegetable rack.
  2. Lay the chicken thighs over the vegetables. Add the garlic, Rotel, green chilies, taco seasoning, cumin, and smoked paprika.
  3. Pour the chicken broth over the ingredients until just submerged.
  4. Cover and cook on LOW for 6 hours (or HIGH for 3 hours) until the chicken is tender.
  5. Remove the chicken thighs from the pot and shred them using two forks. Return the shredded meat to the slow cooker.
  6. In a small bowl, temper the softened cream cheese and heavy cream with a ladle of hot broth, then stir the mixture and lime juice into the soup until smooth and creamy.