Crockpot Creamy Chicken Taco Soup is the ultimate weeknight dinner solution, offering a hearty and flavorful meal with minimal effort. This recipe is incredibly useful for busy individuals and families seeking a delicious, comforting dish that practically cooks itself.
Key Ingredients for Crockpot Creamy Chicken Taco Soup
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 (15-ounce) cans black beans, rinsed and drained
- 2 (15-ounce) cans petite diced tomatoes, undrained
- 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 (4-ounce) can diced green chilies
- 1 (1-ounce) packet taco seasoning
- 1 teaspoon chili powder (optional, for extra heat)
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4 cups chicken broth
- 8 ounces cream cheese, cubed
- Optional toppings: shredded cheddar cheese, sour cream, crushed tortilla chips, chopped cilantro, diced avocado, sliced jalapeños
How to Make Crockpot Creamy Chicken Taco Soup
This Crockpot Creamy Chicken Taco Soup is your secret weapon for effortless weeknight meals. Incredibly simple to assemble, it delivers a rich, satisfying flavor with a delightful creamy texture. Preparation time is minimal, making it perfect for busy schedules, and the slow cooking process ensures tender chicken and a beautifully melded broth.
Step-by-Step Instructions
- Prepare the Chicken: Place the boneless, skinless chicken breasts or thighs directly into your slow cooker.
- Add Beans and Tomatoes: Add the rinsed and drained black beans, petite diced tomatoes (undrained), Rotel diced tomatoes with green chilies (undrained), and diced green chilies to the slow cooker.
- Season the Soup Base: Sprinkle the taco seasoning, chili powder (if using), cumin, garlic powder, and onion powder over the chicken and vegetables in the slow cooker.
- Pour in Broth: Pour the chicken broth over all the ingredients in the slow cooker.
- Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shreds.
- Shred the Chicken: Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Add Cream Cheese: Return the shredded chicken to the slow cooker. Add the cubed cream cheese to the slow cooker.
- Stir and Thicken: Stir everything together until the cream cheese has melted and is fully incorporated, creating a creamy and luscious soup. Cook for another 15-30 minutes on low, or until the soup is heated through and thickened.
- Serve Hot: Ladle the Crockpot Creamy Chicken Taco Soup into bowls and serve immediately with your favorite toppings.
Why You’ll Love This Crockpot Creamy Chicken Taco Soup
You’ll absolutely adore this Crockpot Creamy Chicken Taco Soup for its incredibly comforting and rich texture, thanks to the melty cream cheese that transforms it into a decadent delight. It’s a fantastic budget-friendly option, allowing you to create a restaurant-worthy meal at a fraction of the cost you’d spend eating out, perfect for feeding a crowd without breaking the bank. The vibrant flavors of the taco seasoning, combined with zesty tomatoes and chilies, make it a truly satisfying and deeply flavorful experience, far surpassing the typical broth-based chili or a simple chicken noodle soup in its complexity and warmth.
Imagine the aroma filling your kitchen as this soul-warming soup simmers away, promising a delicious and stress-free meal. This recipe is a game-changer for busy weeknights, offering a warm hug in a bowl that’s both nourishing and incredibly easy to prepare. Don’t wait to experience the magic; gather your ingredients and let your slow cooker do the work!
Storing and Reheating Tips
To store your delicious Crockpot Creamy Chicken Taco Soup, allow it to cool completely before transferring it to an airtight container. Refrigerated leftovers will stay fresh for up to 3-4 days. For longer storage, you can freeze the soup in freezer-safe containers or bags for up to 2-3 months. Ensure the soup is completely cooled before freezing.
When reheating, gently warm the soup on the stovetop over low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the soup has thickened too much after refrigeration or freezing, add a splash of chicken broth or milk to reach your desired consistency.
Final Thoughts
This Crockpot Creamy Chicken Taco Soup is a true weeknight hero, delivering incredible flavor with unparalleled ease. Give this simple yet sensational recipe a try; your taste buds and your schedule will thank you!
Crockpot Creamy Chicken Taco Soup
Ingredients
Equipment
Method
- Place the boneless, skinless chicken breasts or thighs directly into your slow cooker.2 pounds boneless, skinless chicken breasts or thighs
- Add the rinsed and drained black beans, petite diced tomatoes (undrained), Rotel diced tomatoes with green chilies (undrained), and diced green chilies to the slow cooker.2 (15-ounce) cans black beans, rinsed and drained, 2 (15-ounce) cans petite diced tomatoes, undrained, 1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained, 1 (4-ounce) can diced green chilies
- Sprinkle the taco seasoning, chili powder (if using), cumin, garlic powder, and onion powder over the chicken and vegetables in the slow cooker.1 (1-ounce) packet taco seasoning, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Pour the chicken broth over all the ingredients in the slow cooker.4 cups chicken broth
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shreds.
- Carefully remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.2 pounds boneless, skinless chicken breasts or thighs
- Return the shredded chicken to the slow cooker. Add the cubed cream cheese to the slow cooker.2 pounds boneless, skinless chicken breasts or thighs, 8 ounces cream cheese, cubed
- Stir everything together until the cream cheese has melted and is fully incorporated, creating a creamy and luscious soup. Cook for another 15-30 minutes on low, or until the soup is heated through and thickened.8 ounces cream cheese, cubed
- Ladle the Crockpot Creamy Chicken Taco Soup into bowls and serve immediately with your favorite toppings.shredded cheddar cheese, sour cream, crushed tortilla chips, chopped cilantro, diced avocado, sliced jalapeños