Go Back
–+ servings
A bowl of Crockpot Creamy Chicken Taco Soup Recipe, topped with shredded cheddar cheese and chopped cilantro, is filled with black beans, corn, shredded chicken, and diced tomatoes. The bowl sits on a woven placemat.
Print Recipe
4.98 from 124 votes

Crockpot Creamy Chicken Taco Soup Recipe

Try this Crockpot Creamy Chicken Taco Soup Recipe. It is so creamy and delicious. Not to mention easy! You will love creamy taco soup recipe!
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Course: Crock Pot, Soup
Cuisine: Mexican
Servings: 8
Author: Carrie Barnard
Cost: $9.91, $1.24 per Serving

Ingredients

  • 2 boneless skinless chicken breasts
  • (1) 14 oz. can of black beans (Rinsed and Drained)
  • 1 cup frozen corn
  • ½ onion (chopped)
  • (1) 8 oz. can of diced tomatoes with green chilies
  • 2 cups chicken broth
  • 2 Tablespoons Taco Seasoning
  • 1 teaspoon Garlic Salt
  • 8 oz. Cream Cheese (Diced into small pieces)

Instructions

  • Add the chicken breasts, black beans, corn, onion, diced tomatoes with green chilies, chicken broth, taco seasoning, and garlic salt to a 6-quart crock pot.
  • Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the chicken is cooked through and reaches an internal temperature of 165°F.
  • Remove the chicken from the crock pot, shred it with two forks, and return it to the soup.
  • Add the cream cheese and stir to combine. Cover and cook on Low for 1 hour or High for 30 minutes, or until the cream cheese is melted.
  • Stir well until the cream cheese is completely incorporated and the soup is creamy.
  • Serve warm with your favorite taco toppings and enjoy!

Notes

Refrigerate the leftovers in an air tight container for 5-7 days.  

Nutrition

Calories: 212kcal | Carbohydrates: 17g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 676mg | Potassium: 471mg | Fiber: 4g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 6.6mg | Calcium: 59mg | Iron: 1.7mg
QR Code linking back to recipe