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A bowl of creamy chicken taco soup garnished with fresh cilantro and sliced jalapenos, with melted cream cheese visible in the vibrant, hearty broth. The soup is in a rustic white bowl, set on a wooden surface with a spoon resting inside, and colorful toppings scattered around for a cozy, inviting presentation.

Crockpot Creamy Chicken Taco Soup Recipe

  • Author: Maria
  • Total Time: Up to 8 hours 10 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten-Free, Healthy

Description

Delicious Crockpot Creamy Chicken Taco Soup is a hearty and comforting Tex-Mex dish, packed with tender chicken, black beans, corn, and a creamy cheese base. Perfect for busy weeknights or meal prep, this slow cooker soup offers bold flavors, healthy ingredients, and customizable toppings for a satisfying meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 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 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 packet taco seasoning
  • 8 oz cream cheese, softened
  • 2 cups chicken broth
  • Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced jalapeños

Instructions

  1. Start by gathering all your ingredients. Mince the garlic, chop the onion, and prepare your chicken.
  2. In your crockpot, add the chicken, black beans, corn, diced tomatoes with chilies, onion, garlic, and taco seasoning. Pour in the chicken broth and cover.
  3. Cook on low for 6-8 hours or high for 3-4 hours until chicken is tender and shredable.
  4. Remove chicken, shred with two forks, and return to the soup.
  5. Stir in softened cream cheese until fully melted and integrated, creating a creamy texture.
  6. Allow to simmer for an additional 10-15 minutes to meld flavors.
  7. Serve hot with toppings like shredded cheese, sour cream, cilantro, and jalapeños.

Notes

  • You can substitute chicken thighs for breasts based on preference.
  • For a keto variation, use full-fat cream cheese and omit corn or replace with cauliflower.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours on low or 3-4 hours on high
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Tex-Mex

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 350 kcal Kcal
  • Sugar: 6 g
  • Sodium: 900 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 20 g
  • Fiber: 5 g
  • Protein: 30 g
  • Cholesterol: 75 mg

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Find it online: https://recipeswonders.com/crockpot-creamy-chicken-taco-soup-recipe/