Crockpot Creamy Chicken Taco Soup
A hearty and comforting soup that combines bold Mexican flavors with creamy cheese, perfect for chilly days and family gatherings.
Ingredients
Main Ingredients
- 1 lb chicken breast Use fresh or frozen
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup chicken broth
- 1 cup cream cheese Can substitute with Greek yogurt for lighter option
- 1 cup shredded cheese (cheddar or Mexican blend)
- to taste Salt and pepper
- to garnish Chopped cilantro Optional
Instructions
Preparation
- Place the chicken breast at the bottom of the crockpot.
- Add the drained black beans, corn, and diced tomatoes with green chilies.
- Sprinkle the taco seasoning over the ingredients.
- Pour in the chicken broth, ensuring all ingredients are submerged.
- Gently stir to combine, making sure the chicken is covered.
Cooking
- Set the crockpot to low and cook for 6-8 hours, or on high for 4 hours.
- About 30 minutes before serving, shred the chicken directly in the crockpot.
- Add the cream cheese and stir until melted.
- Stir in the shredded cheese until melted and combined.
- Taste and season with salt and pepper as needed.
Serving
- Serve hot, garnished with chopped cilantro.
- Optionally serve with tortilla chips or warm tortillas for dipping.
Notes
Use fresh ingredients for better flavor, adjust spiciness per preference, and store leftovers in an airtight container. Can be frozen for up to three months.