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Crockpot Creamy Chicken Taco Soup

Crockpot Creamy Chicken Taco Soup

A creamy, comforting, and flavorful slow-cooked taco soup packed with chicken, beans, veggies, and rich spices—perfect for busy nights or cozy gatherings.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican-Inspired
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless skinless chicken breasts or thighs either works
  • 1 can corn drained
  • 1 can black beans rinsed and drained
  • 1 can diced tomatoes with green chilies
  • 1 packet taco seasoning
  • 4 cups chicken broth
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 8 oz cream cheese cubed
  • 1 cup heavy cream
Optional Toppings
  • shredded cheese
  • sour cream
  • cilantro chopped
  • lime wedges

Equipment

  • Slow Cooker

Method
 

  1. Place chicken breasts in the bottom of the slow cooker. Add corn, black beans, diced tomatoes, onion, and garlic. Sprinkle taco seasoning over the top.
  2. Pour chicken broth over everything. Cover and cook on low for 6–8 hours or high for 3–4 hours.
  3. Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
  4. Stir in cubed cream cheese until melted, then pour in heavy cream and mix until smooth.
  5. Serve hot with optional toppings like shredded cheese, sour cream, cilantro, or lime wedges.

Notes

Swap in rotisserie chicken for a quicker version. Add jalapeños or hot sauce for spice. Use coconut milk and dairy-free cream cheese for a dairy-free alternative.