Crockpot Creamy Chicken Taco Soup Recipe – A Bowl of Comfort for Your Soul

There’s something magical that happens when you walk into a home filled with the warm aroma of a savory dish slowly cooking away. It wraps around you like a favorite blanket. That’s exactly how I feel each time I whip up a batch of my Crockpot Creamy Chicken Taco Soup. As it simmers, the flavors meld together perfectly, filling a room with a cozy scent that makes everyone’s mouth water. Each spoonful reminds me of breezy evenings spent with family gathered around the table, sharing stories and laughter.

This recipe is so simple and comforting. You’ll find yourself making it again and again!

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor
• Made with simple ingredients
• Great for any occasion
• Always a crowd-pleaser

Ingredients You’ll Need

• 2 boneless skinless chicken breasts
  Perfectly tender and easy to shred for that cozy texture.
• 1 (14 oz.) can of black beans, rinsed and drained
  Adds a hearty protein punch and a lovely color.
• 1 cup frozen corn
  The sweet kernels brighten the dish!
• 1/2 onion, chopped
  Gives depth and a splash of sweetness – don’t skimp on this!
• 1 (8 oz.) can of diced tomatoes with green chilies
  A little spice adds a kick that wakes up your taste buds.
• 2 cups chicken broth
  For a rich, comforting base that brings everything together.
• 2 tablespoons taco seasoning
  The blend of spices is the magic that turns this soup into taco heaven.
• 1 teaspoon garlic salt
  Garlic is a must for that aromatic flavor!
• 8 oz. cream cheese, diced into small pieces
  This gives the soup its creamy goodness that’ll make you want to twirl around with joy.

How to Make It

1. Gather Your Ingredients
   Picture your kitchen filled with the vibrant colors of these ingredients. It’s time to get cozy!

2. Combine in the Crock Pot
   Place all the ingredients, except for the cream cheese, into your 6-quart crock pot. Just imagine the delightful sounds as you layer everything.

3. Set to Cook
   Cover it up, set your crock pot to low and let it work its magic for 6-8 hours, or if you’re in a rush, on high for 3-4 hours. You’ll hear that gentle bubbling, and trust me, the anticipation will make your heart flutter.

4. Shred the Chicken
   When it’s all cooked, take a moment to shred the chicken right in the pot. Stir it all together — those flavors are going to mix beautifully!

5. Creamy Finish
   Now, it’s time to add the cream cheese. Stir it in, cover, and let it cook on low for another hour, or on high for about 30 minutes. The cream cheese will melt beautifully, creating that rich, velvety texture you’ve been dreaming of.

6. Serve and Enjoy!
   Top with your favorite taco toppings, like avocado, cheese, or fresh cilantro. Now it’s finally time to enjoy your creation! Just picture your family’s smiles as they take that first delicious spoonful.

Kitchen Tips

• One time-saving trick: Prep your ingredients the night before. Just toss everything into the crock pot in the morning, and you’ll have a delicious dinner waiting for you!
• Fix for a common mistake: If your soup is too thick, add a bit more chicken broth. Just like that, you’ll find the perfect balance!
• Creative flavor variation: Try adding a splash of lime juice or some diced jalapeños for an extra zing!

Serving Ideas

Imagine this lovely Crockpot Creamy Chicken Taco Soup warming your table during a chilly evening. Serve it up for a family dinner or as a comforting dish for a cozy night in. I love to pair it with crunchy tortilla chips or fluffy cornbread. Feeling festive? Top it with fresh avocado slices, a sprinkle of cheese, and a shake of hot sauce to take it over the top!

Storing & Leftovers

• Fridge or Freezer: Store leftovers in an airtight container. It’ll last about 5-7 days in the fridge. For longer storage, freeze it for up to three months!
• Reheating: To reheat, simply warm it up gently on the stove or in the microwave, adding a splash of broth if it’s gotten a bit thick. Trust me, it’ll still taste divine!
• Leftover idea: Make creamy chicken taco wraps using the soup as a filling—just grab a tortilla and add your favorite toppings. Yum!

FAQs

Q: Can I make this ahead of time?
A: Definitely! This Crockpot Creamy Chicken Taco Soup is incredibly forgiving and often tastes even better the next day.

Q: Can I swap any ingredients?
A: Of course! Use what you have on hand. This recipe is very forgiving—feel free to get creative!

Q: What’s the best way to serve it?
A: Enjoy it fresh from the pot, while it’s warm and fragrant. You can’t go wrong!

Q: How do I know it’s perfectly cooked?
A: Look for that delicious, fragrant aroma wafting through your home—that’s your sign!

Final Thoughts

As you can see, this Crockpot Creamy Chicken Taco Soup isn’t just a recipe; it’s a way to gather people you love around the table. Every time I make it, I am reminded of the joy of sharing something homemade with family and friends. I hope you bring this soup into your home and pass it down to loved ones. You’ll create cherished memories, just like I have. So, roll up those sleeves and make your own cozy pot of Crockpot Creamy Chicken Taco Soup! You won’t regret it!

Crockpot Creamy Chicken Taco Soup

A comforting and flavorful soup made with tender chicken, black beans, corn, and cream cheese, perfect for cozy evenings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 6 servings

Course: Dinner, Main Course, Soup

Cuisine: American, Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pieces boneless skinless chicken breasts Perfectly tender and easy to shred.
• 1 can (14 oz) black beans, rinsed and drained Adds a hearty protein punch.
• 1 cup frozen corn Sweet kernels brighten the dish.
• 1/2 onion, chopped onion Gives depth and a splash of sweetness.
• 1 can (8 oz) diced tomatoes with green chilies A little spice adds a kick.
• 2 cups chicken broth For a rich, comforting base.
• 2 tablespoons taco seasoning Magic blend of spices.
• 1 teaspoon garlic salt Essential for aromatic flavor.
• 8 oz cream cheese, diced Gives the soup its creamy goodness.

Method

 

Preparation

1. Gather your ingredients and prepare your workspace.

Cooking

1. Combine all ingredients except for the cream cheese in your 6-quart crock pot.
2. Cover and set your crock pot to cook on low for 6-8 hours or high for 3-4 hours.
3. Once cooked, shred the chicken directly in the pot and stir to combine.
4. Add the cream cheese, stir, and cook on low for another hour or high for 30 minutes until melted.

Serving

1. Serve topped with your favorite taco toppings, such as avocado, cheese, or fresh cilantro.

Notes

Prep ingredients the night before for easy cooking. If the soup is too thick, add more chicken broth. For an extra zing, add lime juice or diced jalapeños.