Go Back

Crockpot Creamy Chicken Taco Soup

Crockpot creamy chicken taco soup with a rich, cream-swirled orange Tex-Mex broth and tender shredded chicken. Slow-cooked for hours so the cream cheese melts in and creates a thick, comforting soup base with beans and corn.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 1.5 lb chicken breasts (boneless skinless, added raw)
  • 1 can (15 oz) black beans, drained
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup chicken broth
  • 8 oz cream cheese, cubed
  • 0.5 cup heavy cream (added at end)
Toppings
  • 0.33 cup shredded cheddar
  • 0.25 cup sour cream
  • 0.75 cup tortilla chips
  • 1 tbsp jalapeños
  • 0.25 cup cilantro

Equipment

  • 1 slow cooker

Method
 

Load the slow cooker
  1. Add the raw chicken breasts, drained black beans, drained corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, chicken broth, and cubed cream cheese to the slow cooker. Stir to combine everything except the chicken, leaving the chicken pieces on top for even cooking.
Slow-cook
  1. Cook on Low for 6-8 hours or on High for 3-4 hours, until the chicken is tender and the broth is bubbling gently. Visual cue: the chicken should be easily shreddable when you poke it with a fork.
Shred and finish creamy
  1. Remove the chicken to a plate and shred with two forks, then return the shredded chicken to the soup. Visual cue: the soup should look thicker and studded with beans and corn once the chicken is back in.
  2. Stir until the cream cheese is completely melted and fully incorporated into the broth, then stir in the heavy cream. Visual cue: the soup should turn silky and cream-swirl textured throughout.
Season and serve
  1. Season with salt and pepper to taste, then serve hot. Visual cue: toppings will melt slightly on contact without soaking through.
  2. Top each bowl with shredded cheddar, sour cream, tortilla chips, jalapeños, and cilantro. Visual cue: the tortilla chips should stay crisp if added right before eating.

Notes

Pro tip: shred the chicken while it’s still warm so it falls into bite-size strands, then stir it back in to rewarm evenly. Store leftovers in the refrigerator up to 4 days; freeze up to 3 months (preferably without tortilla chips). For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream to keep it creamy with less fat.