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Crockpot Creamy Chicken Taco Soup

A comforting and flavorful soup made with tender chicken, black beans, corn, and cream cheese, perfect for cozy evenings.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
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.