Description
This Crockpot Creamy Chicken Taco Soup is a warm, cozy, dump-and-go slow cooker dinner loaded with tender shredded chicken, black beans, corn, and a rich creamy broth. Perfect for busy weeknights, meal prep, or anytime you want a comforting taco-inspired soup without the stress.
Ingredients
2–3 chicken breasts
1 can black beans, drained and rinsed
1 cup corn (frozen or canned)
1 onion, diced
1 can diced tomatoes with green chilies
3–4 cups chicken broth
1 packet taco seasoning (or homemade)
1 teaspoon garlic salt
8 oz cream cheese
Shredded cheese for topping
Optional toppings: cilantro, tortilla chips, avocado, sour cream, lime wedges
Instructions
Add chicken breasts, black beans, corn, onion, diced tomatoes with green chilies, chicken broth, taco seasoning, and garlic salt into a 6-quart slow cooker.
Cover and cook on Low for 6–8 hours or High for 3–4 hours.
Remove the cooked chicken, shred it with two forks, and return it to the slow cooker. Stir well.
Add the cream cheese on top. Cover and cook for 1 hour on Low or 30 minutes on High, until fully melted.
Stir the soup until creamy and well combined.
Serve warm and top with shredded cheese or your favorite taco toppings. Enjoy!
Notes
If the soup is too thick, add a splash of chicken broth to loosen it.
For a spicier kick, use hot Rotel or add diced jalapeños.
Leftovers store well for 3–4 days and taste even better the next day.
Freezer-friendly: freeze without cream cheese for best texture, then add cream cheese when reheating.
- Prep Time: 10 minutes
- Cook Time: 6 hours (Low)
- Category: Soup, Dinner
- Method: Slow Cooker
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: Approx. 390 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 105 mg