Crockpot Creamy Chicken Taco Soup
Indulge in the comforting flavors of our Crockpot Creamy Chicken Taco Soup Recipe, a delightful dish perfect for busy weeknights or cozy weekends. This easy-to-make soup combines tender chicken, hearty beans, and a blend of Mexican spices simmered to perfection in your slow cooker. With just five minutes of prep time, you can set it and forget it! The result is a creamy, flavorful soup that’s customizable with your favorite toppings—whether it’s fresh avocado, zesty lime, or shredded cheese. Packed with protein and fiber, this nutritious meal is sure to please everyone at the table.
- Prep Time: 5 minutes
- Cook Time: 6–8 hours
- Total Time: 0 hours
- Yield: Serves approximately 6
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 (14 oz.) can of black beans (rinsed and drained)
- 1 cup frozen corn
- 1/2 onion (chopped)
- 1 (8 oz.) can of diced tomatoes with green chilies
- 2 cups chicken broth
- 2 tablespoons taco seasoning
- 8 oz. cream cheese (diced)
Instructions
- Place all ingredients except cream cheese into a 6-quart crockpot.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- Shred the chicken with two forks inside the pot.
- Stir in diced cream cheese and cook on low for an additional hour or high for 30 minutes until melted.
- Serve hot with your choice of toppings like avocado, cilantro, or tortilla strips.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 75mg