Description
This creamy chicken taco soup is a cozy, Tex-Mex inspired crockpot meal featuring tender shredded chicken, black beans, corn, tomatoes, and a velvety cream cheese broth. It’s easy to make, customizable, and perfect for busy weeknights or lazy weekends.
Ingredients
Scale
- 2 large boneless skinless chicken breasts (about 1 lb)
- 1 (15-oz) can black beans, drained and rinsed
- 1 (15-oz) can corn, drained (or 1 cup frozen corn)
- 1 (14.5-oz) can diced fire-roasted tomatoes
- 1 (10-oz) can diced tomatoes with green chilies (such as Rotel)
- 4 cups low-sodium chicken broth
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (8-oz) block cream cheese, cubed
- 1/2 cup heavy cream or half-and-half (optional)
- 1 packet (1 oz) taco seasoning (or 3 tbsp homemade blend)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (optional)
- Salt & pepper, to taste
- Shredded cheddar or Mexican blend cheese (for topping)
- Fresh cilantro, chopped (for topping)
- Crushed tortilla chips (for topping)
- Sliced jalapeños (for topping)
- Sour cream or Greek yogurt (for topping)
- Diced avocado or guacamole (for topping)
- Lime wedges (for serving)
Instructions
- Chop the onion and garlic. Cube the cream cheese and measure out broth, seasonings, and toppings.
- Place chicken breasts at the bottom of the slow cooker.
- Add chopped onion, garlic, black beans, corn, diced tomatoes, and tomatoes with green chilies.
- Pour in chicken broth.
- Sprinkle taco seasoning, cumin, paprika, salt, and pepper over everything.
- Cover and cook on LOW for 6 hours or HIGH for 3-4 hours, until chicken is tender.
- Remove chicken breasts, shred with two forks, and return shredded chicken to the pot.
- Add cubed cream cheese and heavy cream. Stir gently and let cream cheese melt for 10-15 minutes. Use a whisk or immersion blender for a silky finish if needed.
- Taste and adjust seasoning with salt, pepper, and additional spice if desired.
- Ladle soup into bowls and top with cheese, cilantro, chips, avocado, sour cream, and a squeeze of lime. Serve hot.
Notes
For a thicker soup, remove the crockpot lid for the last 30 minutes. Use rotisserie chicken for a shortcut. Make it dairy-free with vegan cream cheese and coconut milk. Soup tastes even better the next day. Customize toppings and spice level to your preference.
- Prep Time: 10 minutes
- Cook Time: 6 hours (LOW) or 3-4 hours (HIGH)
- Category: Soup
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 generous bowl (about 1.5 cups)
- Calories: 320
- Sugar: 5
- Sodium: 900
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 5
- Protein: 25
Keywords: chicken taco soup, creamy soup, crockpot soup, slow cooker, Tex-Mex, comfort food, easy dinner, meal prep, family recipe, gluten-free option