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A vibrant bowl of Chicken Taco Soup garnished with fresh cilantro, shredded cheese, and a dollop of sour cream. The soup has a rich, hearty consistency with chunks of chicken, vegetables, and melted cheese visible. The bowl is placed on a rustic wooden table, with a side of tortilla chips and a slice of lime adding color and texture to the scene.

Chicken Taco Soup with Cream Cheese

  • Author: Maria
  • Total Time: 4 hours 10 minutes to 6 hours 10 minutes
  • Yield: 6 servings 1x
  • Diet: Dairy, Gluten-Free (if served with gluten-free toppings)

Description

Enjoy this delicious Chicken Taco Soup with Cream Cheese, a hearty and creamy crockpot soup perfect for cozy dinners. Loaded with seasoned chicken, black beans, corn, and melty cream cheese, this recipe offers a comforting and flavorful meal that’s easy to prepare and sure to satisfy the whole family.

Ingredients

Scale
  • 1 lb cooked & shredded chicken (use leftover or freshly cooked)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 cup diced onions
  • 1 packet taco seasoning mix
  • 4 oz cream cheese, softened
  • 2 cups chicken broth
  • Optional toppings: shredded cheese, sour cream, fresh cilantro, tortilla chips

Instructions

  1. Begin by cooking your chicken using your preferred method—boiling, baking, or using a rotisserie chicken for extra flavor. Once cooked, shred the chicken into bite-sized pieces.
  2. In your Crock-Pot Family-Size Slow Cooker, combine shredded chicken, black beans, corn, diced tomatoes with green chilies, and diced onions. Stir in the taco seasoning mix and chicken broth for a flavorful base.
  3. Set your slow cooker on low for 4-6 hours or on high for 2-3 hours. Stir occasionally to combine all flavors evenly.
  4. About 30 minutes before serving, add the softened cream cheese to the soup. Stir well until the cream cheese has melted and integrated into the broth, creating a rich, creamy texture.
  5. Serve hot, topped with shredded cheese, a dollop of sour cream, fresh cilantro, or crispy tortilla chips for added flavor. Optional: pair with sides like homemade bread or banana bread for a complete meal.

Notes

  • Feel free to customize toppings with avocado slices, jalapeños, or shredded lettuce for extra freshness.
  • If the soup is too thick after adding cream cheese, thin it out with a little extra chicken broth.
  • This soup can be made ahead and stored in the refrigerator for up to 3 days, or frozen for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 4-6 hours
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Mexican-inspired

Nutrition

  • Serving Size: 1 bowl
  • Calories: 350 kcal Kcal
  • Sugar: 5 g
  • Sodium: 950 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 8 g
  • Protein: 25 g
  • Cholesterol: 80 mg

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Find it online: https://recipeswonders.com/chicken-taco-soup-with-cream-cheese/