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Crockpot Creamy Chicken Taco Soup

Crockpot Creamy Chicken Taco Soup

This 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.
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Course: Soup
Cuisine: Mexican-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • Slow Cooker
  • Cutting board
  • Forks

Method
 

  1. Place the boneless, skinless chicken breasts or thighs directly into your slow cooker.
    2 pounds boneless, skinless chicken breasts or thighs
  2. 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
  3. 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
  4. Pour the chicken broth over all the ingredients in the slow cooker.
    4 cups chicken broth
  5. 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.
  6. 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
  7. 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
  8. 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
  9. 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

Notes

Refrigerated leftovers will stay fresh for up to 3-4 days. For longer storage, freeze for up to 2-3 months.
Reheat on stovetop or microwave. Add broth/milk if too thick.
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