Chicken Taco Soup Recipe
Crockpot Creamy Chicken Taco Soup is a rich, flavorful, and easy-to-make dish that’s sure to warm up your evenings. With tender chicken, beans, and classic taco flavors in a creamy broth, this soup is a comforting family favorite.
Packed with bold Mexican-inspired ingredients and requiring minimal prep time, this crockpot creation blends the best of convenience and taste. Whether you’re hosting a gathering or simply craving something hearty, this creamy chicken taco soup is the perfect recipe to have on hand.
Essential Ingredients for Crockpot Creamy Chicken Taco Soup
Chicken breasts – The base of this soup, providing tender bites of protein once slow-cooked and shredded.
Taco seasoning – A crucial spice mix that infuses every bite with bold, familiar taco flavors.
Garlic salt – Enhances the depth of the dish with a punch of garlic and seasoning.
Frozen corn – Adds sweetness and texture, balancing out the spicy and creamy components.
Chicken broth – The liquid base that blends all the ingredients, bringing flavor and moisture.
Chopped onion – Provides aromatic depth and a slight crunch, perfect for slow-cooked soups.
Cream cheese – The secret to making this soup irresistibly creamy and smooth.
Diced tomatoes with green chilies – Adds a touch of tanginess and heat to balance out the richness of the broth.
Black beans – Offer a hearty texture, making each spoonful satisfying and filling.
How to Bring this Soup Together
Start by layering the chicken breasts, black beans, corn, onion, diced tomatoes, chicken broth, taco seasoning, and garlic salt in your crockpot. Let the magic happen by cooking on low for 6-8 hours, or speed it up on high for 3-4 hours.
Once the chicken is tender and fully cooked, remove it, shred it, and return it to the pot. Add diced cream cheese and cook a bit longer until the cheese melts and creates that irresistible creamy texture. Serve hot with your favorite taco toppings for extra flavor.
Tips for the Perfect Creamy Chicken Taco Soup
For an even creamier result, try using full-fat cream cheese, which melts beautifully into the broth. You can adjust the level of spice by choosing mild or hot diced tomatoes with chilies, depending on your family’s preference. Additionally, you can add a splash of lime juice or sprinkle cilantro on top to brighten up the flavors.
Want to mix things up? Substitute the black beans with pinto or kidney beans, or use a blend of cheeses like shredded cheddar or Monterey Jack for a cheesier twist.
Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use the stovetop over medium heat, stirring frequently until warmed through. To maintain the creamy texture, avoid freezing this soup, as the cream cheese may separate when thawed.
Chicken Taco Soup Recipe
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons taco seasoning
- 1 teaspoon garlic salt
- 1 cup frozen corn
- 2 cups chicken broth
- 1/2 onion chopped
- 8 oz. cream cheese diced
- 1 8 oz. can diced tomatoes with green chilies
- 1 14 oz. can black beans, rinsed and drained
Instructions
- In a 6-quart crockpot, place the chicken breasts, black beans, corn, onion, diced tomatoes with green chilies, chicken broth, taco seasoning, and garlic salt.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot and shred it before returning it to the pot.
- Add the diced cream cheese to the crockpot, stirring to combine. Cover and continue cooking on low for an additional hour, or on high for 30 minutes, until the cream cheese is fully melted and incorporated.
- Serve hot with your choice of taco toppings.