Description
Warm up your weeknights with this Crockpot Creamy Chicken Taco Soup Recipe. A delightful blend of creamy texture and zesty flavors makes this dish a family favorite for any occasion. The slow cooker does all the work, allowing you to enjoy a hearty meal without hours in the kitchen. Simply toss in your ingredients, and let the flavors meld together while you go about your day. This soup is not only delicious but also packed with protein and fiber, making it a nutritious choice that’s perfect for busy schedules or cozy gatherings.
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 can (14 oz.) black beans (rinsed and drained)
- 1 cup frozen corn
- 1/2 onion (chopped)
- 1 can (8 oz.) diced tomatoes with green chilies
- 2 cups chicken broth
- 2 tablespoons taco seasoning
- 1 teaspoon garlic salt
- 8 oz. cream cheese (diced)
Instructions
- Place all ingredients except cream cheese in a 6-quart crockpot.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until chicken is cooked through.
- Shred the chicken using two forks and return it to the soup mixture.
- Stir in cream cheese until well combined, cover, and cook on low for an additional hour or high for 30 minutes.
- Serve hot, topping with favorite ingredients like avocado or cilantro.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 90mg