Crockpot Creamy Chicken Taco Soup Recipe

There’s nothing quite as comforting as a warm bowl of soup on a chilly day, and this Crockpot Creamy Chicken Taco Soup delivers on all fronts. Bursting with bold Mexican-inspired flavors, this creamy, hearty soup is perfect for family dinners, potlucks, or meal prep. The best part? Your slow cooker does all the hard work, leaving you with a stress-free, flavor-packed dish.

Why You’ll Love This Recipe

1. Effortless Cooking: The crockpot does all the work—just set it and forget it.
2. Creamy and Flavorful: A rich, velvety texture paired with zesty taco flavors.
3. Customizable: Easy to adjust spice levels and add your favorite toppings.
4. Family-Friendly: A meal everyone will enjoy, from kids to adults.

Step-by-Step Instructions

Step 1: Prep the Ingredients

1. Dice the Vegetables: Chop the onion and mince the garlic.
2. Rinse and Drain: Drain and rinse the black beans and corn to remove excess salt and starch.

Step 2: Assemble the Crockpot

1. Layer the Ingredients: Place the chicken breasts at the bottom of the crockpot. Add the onion, garlic, black beans, corn, and diced tomatoes with green chilies on top.
2. Add the Spices: Sprinkle the taco seasoning, chili powder, cumin, smoked paprika, salt, and black pepper over the ingredients.
3. Pour the Broth: Pour the chicken broth over everything, ensuring the chicken is fully submerged.

Step 3: Slow Cook

1. Set the Timer: Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours.
2. Shred the Chicken: After cooking, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the crockpot.

Step 4: Make It Creamy

1. Add Cream Cheese: Stir in the cubed cream cheese, allowing it to melt into the soup. This will create a rich, creamy base.
2. Add Heavy Cream: Pour in the heavy cream or half-and-half, stirring until fully incorporated. Let the soup cook for an additional 15-20 minutes to ensure a smooth consistency.

Step 5: Serve and Garnish

1. Taste and Adjust: Taste the soup and adjust seasoning as needed.
2. Ladle into Bowls: Serve the soup hot in individual bowls.
3. Add Toppings: Garnish with your favorite toppings, such as shredded cheese, tortilla chips, avocado, or a squeeze of lime juice.

Tips for Success

1. Room Temperature Cream Cheese: Soften the cream cheese beforehand for easy melting and a smooth texture.
2. Customize Spice Levels: Adjust the chili powder and jalapeños based on your preferred heat level.
3. Use Fresh Ingredients: Fresh garlic, lime juice, and cilantro enhance the flavor of the soup.
4. Thicken the Soup: For a thicker consistency, mash some of the beans or add a cornstarch slurry.

Variations

1. Low-Carb Version: Skip the beans and corn and replace them with diced zucchini or cauliflower rice.
2. Vegetarian Option: Replace the chicken with plant-based protein, such as tofu or chickpeas, and use vegetable broth.
3. Add More Veggies: Include diced bell peppers, spinach, or kale for added nutrition.
4. Spicy Kick: Add more diced green chilies or a splash of hot sauce for extra heat.

Serving Suggestions

This Crockpot Creamy Chicken Taco Soup pairs perfectly with:

• Fresh Bread: Serve with warm cornbread or a crusty baguette.
• Side Salad: A light salad with lime vinaigrette complements the rich flavors.
• Rice: Add a scoop of steamed rice for a more filling meal.

Conclusion

This Crockpot Creamy Chicken Taco Soup Recipe is everything you want in a comforting meal: flavorful, creamy, and incredibly easy to make. With its bold spices, tender chicken, and rich creaminess, it’s a crowd-pleaser for any occasion. Whether you’re meal-prepping for the week or serving a holiday gathering, this soup will leave everyone asking for seconds.

Yield: 8

Crockpot Creamy Chicken Taco Soup Recipe

Print

There’s nothing quite as comforting as a warm bowl of soup on a chilly day, and this Crockpot Creamy Chicken Taco Soup delivers on all fronts. Bursting with bold Mexican-inspired flavors, this creamy, hearty soup is perfect for family dinners, potlucks, or meal prep. The best part? Your slow cooker does all the hard work, leaving you with a stress-free, flavor-packed dish.

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts (or thighs)
• 1 (10 oz) can diced tomatoes with green chilies (Rotel)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (8 oz) block cream cheese, softened
• 1 (14 oz) can chicken broth
• 1 cup heavy cream (or half-and-half)
• 2 tablespoons taco seasoning
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Optional Toppings
• Shredded cheddar cheese
• Sour cream
• Fresh cilantro, chopped
• Sliced avocado
• Tortilla chips or strips

Instructions

1. Prepare the Base

1. Place the chicken breasts in the bottom of the Crockpot.
2. Add the diced tomatoes, black beans, corn, onion, garlic, taco seasoning, cumin, smoked paprika, salt, and pepper.

2. Add the Liquids

1. Pour the chicken broth over the ingredients.
2. Stir gently to combine.

3. Cook the Soup

1. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and fully cooked.

4. Shred the Chicken

1. Remove the chicken from the Crockpot and shred it using two forks.
2. Return the shredded chicken to the soup.

5. Add Creaminess

1. Stir in the softened cream cheese and heavy cream.
2. Mix well until the cream cheese is fully melted and the soup is smooth.

6. Adjust Seasoning

1. Taste the soup and adjust salt, pepper, or additional taco seasoning if needed.

7. Serve

1. Ladle the soup into bowls and top with your favorite garnishes, such as shredded cheese, sour cream, or avocado.
2. Serve with tortilla chips or warm cornbread on the side.

Notes

Make It Spicier: Add diced jalapeños or a pinch of cayenne pepper for extra heat.

Low-Carb Option: Skip the corn and use additional chicken or vegetables like zucchini.

Vegetarian Option: Replace the chicken with diced tofu or extra beans, and use vegetable broth instead of chicken broth.