Crock Pot Creamy Chicken Taco Soup
A delightful and hearty dish that combines the flavors of a traditional taco in a creamy, comforting soup, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb chicken breast Fresh chicken is recommended; adjust cooking time for frozen.
- 1 can black beans, rinsed and drained Rinse thoroughly to avoid excess liquid.
- 1 can corn, drained Rinse thoroughly to avoid excess liquid.
- 1 can diced tomatoes
- 1 packet taco seasoning Adjust to taste; add jalapeños for spice.
- 1 cup cream cheese Can be substituted with Greek yogurt for a lighter option.
- 4 cups chicken broth
- 1 cup cheddar cheese, shredded For topping.
- Tortilla chips, for serving For crunch.
- Sour cream, for serving For tang.
- Green onions, for garnish For fresh touch.
Instructions
Preparation
- Gather all your ingredients and your crock pot.
- Place the chicken breasts at the bottom of the crock pot.
- Add the black beans, corn, diced tomatoes, and taco seasoning.
- Pour in the chicken broth and stir everything together.
Cooking
- Set your crock pot to cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, shred the chicken directly in the pot using two forks.
- Add the cream cheese and stir until melted and combined.
Serving
- Ladle the soup into bowls and allow everyone to customize with toppings like cheese, tortilla chips, sour cream, and green onions.
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Notes
Allow any leftovers to cool before storing in an airtight container. Store in the fridge for up to 3-4 days or freeze for up to three months. Reheat on the stove, adding chicken broth or milk if the soup is too thick.