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Creamy Slow Cooker Chicken Taco Soup

Close-up of a bowl of amazing chicken taco soup topped with sour cream and cilantro.

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Make this comforting, easy chicken taco soup in your slow cooker. It uses simple ingredients for a hearty, flavorful weeknight dinner.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 packet (1 ounce) taco seasoning mix
  • 4 cups chicken broth
  • 8 ounces cream cheese, cut into cubes
  • Optional Toppings: Shredded cheddar cheese, sour cream, chopped cilantro, tortilla strips

Instructions

  1. Place the chicken breasts, black beans, corn, diced tomatoes and green chilies, cream of chicken soup, diced green chilies, taco seasoning, and chicken broth into the slow cooker basin.
  2. Stir all ingredients together until they are combined.
  3. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is fully cooked.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  5. Add the cubed cream cheese to the soup. Stir until the cream cheese has completely melted and the soup is creamy.
  6. Taste the soup and add salt or pepper if needed.
  7. Serve hot with your choice of toppings like cheese, sour cream, or tortilla strips.

Notes

  • For a thicker soup, remove about 1 cup of the liquid before adding the cream cheese, mix in 1 tablespoon of cornstarch, and then return the mixture to the slow cooker while stirring until it thickens.
  • If you prefer a spicier soup, add 1/4 teaspoon of cayenne pepper or a dash of hot sauce with the taco seasoning.
  • This recipe works well with leftover cooked chicken; if using pre-cooked chicken, reduce the cooking time to 2 hours on HIGH just to heat through and melt the cheese.

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