Easy Creamy Crockpot Chicken Taco Soup
A comforting and creamy chicken taco soup made effortlessly in the crockpot, perfect for busy weeknights and family dinners with a delicious southwestern twist.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Southwestern
Ingredients
Scale
- 2 large chicken breasts (about 1.5 lbs / 700 g), boneless, skinless
- 4 cups (960 ml) chicken broth
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 can (15 oz / 425 g) whole kernel corn, drained
- 1 can (10 oz / 280 g) diced tomatoes with green chilies
- 2 tablespoons taco seasoning
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 4 oz (115 g) cream cheese, softened
- 1 cup (100 g) shredded cheddar cheese
- Fresh cilantro, chopped (optional)
- Salt and black pepper to taste
Instructions
- Chop the onion finely and mince the garlic cloves. Drain and rinse the black beans and corn. This should take about 5 minutes.
- Place the chicken breasts at the bottom of the crockpot. Pour in the chicken broth, canned black beans, corn, and diced tomatoes with green chilies.
- Sprinkle the taco seasoning evenly over the top. Add the chopped onion and minced garlic.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shredded with a fork.
- Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.
- Stir in the softened cream cheese until fully melted and incorporated, about 5 minutes of stirring.
- Taste the soup and season with salt and black pepper as needed.
- Ladle into bowls and top with shredded cheddar cheese and fresh cilantro if desired. Serve hot.
Notes
Use room temperature cream cheese for smooth melting. Rinse canned beans to reduce sodium and canned taste. If soup is too thick after adding cream cheese, add a splash of chicken broth or water to thin. Shred chicken while warm for better texture. Can substitute shredded rotisserie chicken to save time. For dairy-free, use plant-based cream cheese and vegan cheese.
Nutrition
- Serving Size: Approximately 1.5 cu
- Calories: 320
- Fat: 12
- Carbohydrates: 18
- Fiber: 5
- Protein: 28
Keywords: chicken taco soup, crockpot soup, creamy chicken soup, easy dinner, slow cooker recipe, weeknight meal, comfort food