Crockpot Creamy Chicken Taco Soup
A delightful blend of taco flavors combined with creamy goodness, this soup is perfect for busy weeknights and family dinners.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup chicken broth
- 1 cup cream cheese
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Add the chicken breasts, black beans, corn, diced tomatoes, taco seasoning, and chicken broth to the crockpot.
- Set your crockpot to low and cook for 6-8 hours, or on high for 3-4 hours, until the chicken is thoroughly cooked and tender.
- Shred the chicken directly in the crockpot using two forks.
- Stir in the cream cheese until it melts and blends into a smooth, creamy consistency.
- Taste the soup and season with salt and pepper as needed. Serve hot, garnished with shredded cheese and chopped cilantro on top.
Notes
For a lighter version, substitute cream cheese with Greek yogurt right before serving. Ensure to use thawed chicken for best results.