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Easy Slow Cooker Creamy Chicken Taco Soup

A close-up of a hearty bowl of creamy chicken taco soup with shredded chicken, black beans, corn, and tomatoes.
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Make this comforting Chicken Taco Soup with minimal effort using your slow cooker. This recipe delivers bold taco flavor, tender chicken, and a creamy texture perfect for busy weeknights.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, 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 cheese, sour cream, avocado, tortilla strips

Instructions

  1. Place the chicken breasts, black beans, corn, Ro-Tel, cream of chicken soup, diced green chilies, taco seasoning, and chicken broth into the slow cooker.
  2. Stir all ingredients together until combined.
  3. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is cooked through and easily shredded.
  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 gently until the cream cheese has melted completely and the soup is creamy.
  6. Taste and adjust seasoning if needed.
  7. Serve hot with your favorite toppings like shredded cheese, sour cream, or tortilla strips.

Notes

  • For a spicier soup, add a dash of cayenne pepper or use a hot variety of Ro-Tel tomatoes.
  • If you do not have a slow cooker, you can cook this recipe in a large pot on the stovetop over medium-low heat for about 45 minutes, stirring occasionally.
  • Shredding the chicken directly in the slow cooker makes cleanup easier.

Nutrition

Find it online: https://miameal.com/chicken-taco-soup-recipe-easy-creamy/