Crockpot Creamy Chicken Taco Soup
A hearty and flavorful soup made with tender chicken, beans, and cheese, perfect for busy weeknight dinners and gatherings.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup chicken broth
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- to taste Salt and pepper
- for garnish Chopped cilantro
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Layer the black beans over the chicken.
- Add the drained corn.
- Add the can of diced tomatoes with green chilies.
- Sprinkle taco seasoning over the top.
- Pour in the chicken broth.
- Cover the crockpot and set it to low for 6-8 hours or high for 3-4 hours.
Finishing
- About 30 minutes before serving, shred the chicken directly in the pot.
- Add the cream cheese and stir until melted and creamy.
- Incorporate the shredded cheddar cheese and season with salt and pepper to taste.
- Garnish with chopped cilantro before serving.
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Notes
This soup can be enjoyed with toppings like sour cream, avocado, tortilla chips, and jalapeños. It pairs well with side salads or cornbread.