Crockpot Creamy Chicken Taco Soup Recipe
This Crockpot Creamy Chicken Taco Soup is an easy, comforting dinner packed with tender shredded chicken, black beans, sweet corn, and tomatoes with green chilies. Taco seasoning adds a delicious Tex-Mex flavor, while cream cheese creates a rich, creamy broth. Simply add the main ingredients to your slow cooker, let everything cook until tender, and stir in the cream cheese before serving. It’s perfect for busy weeknights and cozy family dinners.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
Ingredients
- 2 boneless, skinless chicken breasts
- 1 (14 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- ½ onion, chopped
- 1 (8 oz) can diced tomatoes with green chilies
- 2 cups chicken broth
- 2 tablespoons taco seasoning
- 1 teaspoon garlic salt
- 8 oz cream cheese, diced into small pieces
Instructions
Instructions
- Add the ingredients: Place the chicken breasts in the bottom of a 6-quart slow cooker. Add the rinsed black beans, frozen corn, chopped onion, diced tomatoes with green chilies, chicken broth, taco seasoning, and garlic salt. Stir gently to distribute the seasonings.
- Slow cook the soup: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
- Shred the chicken: Carefully remove the chicken breasts and place them on a cutting board. Shred the chicken with two forks, then return it to the slow cooker.
- Add the cream cheese: Stir the diced cream cheese into the hot soup. Cover and cook on LOW for about 1 hour or HIGH for approximately 30 minutes, stirring occasionally, until the cream cheese melts.
- Make it creamy: Stir thoroughly until the cream cheese is fully incorporated into the broth. If the soup is thicker than you prefer, add a little extra warm chicken broth.
- Serve: Ladle the hot soup into bowls. Add optional toppings such as shredded cheddar cheese, avocado, fresh cilantro, sour cream, or crushed tortilla chips.
Notes
Notes
- Cream cheese: Cut it into small cubes so it melts more easily. For a smoother soup, soften it slightly before adding.
- Adjust the thickness: Add extra chicken broth if you prefer a thinner soup.
- Control the spice: Choose mild or hot diced tomatoes with green chilies depending on your preferred heat level.
- Optional toppings: Try shredded cheese, avocado, cilantro, sour cream, lime juice, or tortilla strips.
- Storage: Refrigerate leftovers in an airtight container within 2 hours and use within 3–4 days. Reheat gently, stirring well.
- Food safety: Do not put frozen chicken directly into the slow cooker. Thaw it safely in the refrigerator before cooking.
- Nutrition: Values are estimates per serving and can vary with the size of the chicken breasts, broth, taco seasoning, and cream cheese used.