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Crockpot Creamy Chicken Taco Soup

A delicious and comforting soup that combines chicken, black beans, corn, and taco seasoning, perfect for cozy dinners or meal prep.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds chicken breast Boneless, skinless recommended for easier shredding.
  • 1 can black beans Drained and rinsed.
  • 1 can corn Drained.
  • 1 packet taco seasoning Ensure it is gluten-free if needed.
  • 1 can diced tomatoes with green chilies
  • 1 cup chicken broth
  • 1 cup cream cheese Can substitute for a dairy-free alternative.
  • 1 cup shredded cheese Cheddar or Mexican blend.
  • to taste salt and pepper
Optional Toppings
  • sour cream
  • avocado
  • cilantro

Method
 

Preparation
  1. Start by placing the chicken breasts at the bottom of the crockpot.
  2. Layer the black beans, corn, taco seasoning, diced tomatoes, and chicken broth on top of the chicken.
  3. Cook on low for 6-8 hours or on high for 3-4 hours.
  4. About 30 minutes before you’re ready to serve, shred the chicken in the crockpot using two forks.
  5. Add cream cheese and mix well until it melts and becomes creamy.
  6. Stir in the shredded cheese until fully melted.
  7. Season with salt and pepper to taste.
  8. Serve hot with optional toppings like sour cream, avocado, and cilantro.

Notes

This soup pairs well with crispy tortilla chips, warm crusty bread, or over rice. For meal prep, leftovers can be stored in the refrigerator for up to 3 days or frozen for up to three months.