Description
This Crockpot Creamy Chicken Taco Soup is a hearty, flavorful, and easy-to-make dish perfect for busy days. Combining tender shredded chicken with black beans, corn, diced tomatoes with green chilies, and a creamy blend of cream cheese and taco seasoning, this soup offers a comforting Tex-Mex twist that simmers slowly in your crockpot for a satisfying meal.
Ingredients
Soup Ingredients
- 2 boneless skinless chicken breasts
- 1 (14 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 1/2 onion, chopped
- 1 (8 oz) can diced tomatoes with green chilies
- 2 cups chicken broth
- 2 tablespoons taco seasoning
- 1 teaspoon garlic salt
Cream Cheese
- 8 oz cream cheese, diced into small pieces
Instructions
- Prepare Ingredients: Gather all ingredients except for the cream cheese. Chop the onion, rinse and drain the black beans, and dice the cream cheese into small pieces.
- Combine in Crockpot: Place the chicken breasts, black beans, corn, chopped onion, diced tomatoes with green chilies, chicken broth, taco seasoning, and garlic salt into a 6-quart crockpot. Stir gently to combine the seasonings and broth with the vegetables and chicken.
- Cook Slowly: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, allowing the flavors to meld and the chicken to become tender.
- Shred Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot and stir well to incorporate.
- Add Cream Cheese: Stir in the diced cream cheese evenly into the soup. Cover and continue cooking on low for an additional 1 hour or on high for 30 minutes until the cream cheese has melted and the soup is creamy.
- Serve: Ladle the soup into bowls and top with your favorite taco toppings such as shredded cheese, sour cream, chopped cilantro, or avocado slices. Enjoy your warm, creamy chicken taco soup!
Notes
- You can substitute chicken thighs for breasts if preferred for added juiciness.
- Use low-sodium chicken broth to reduce salt content.
- Customize your soup with additional toppings like jalapeños, diced avocado, or a squeeze of lime.
- For a spicier kick, add extra chili powder or hot sauce to the soup before cooking.
- Leftovers keep well in the fridge for up to 3 days and freeze nicely for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
