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Crockpot Creamy Chicken Taco Soup

Crockpot creamy chicken taco soup with tender shredded chicken and a cream-cheese swirled Tex-Mex broth. Slow-cooked with black beans, corn, and Rotel for a thick, comforting soup ready for taco-night toppings.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 1.5 lb chicken breasts (boneless skinless) Added raw.
Beans and vegetables
  • 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
Seasoning and broth
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup chicken broth
Creamy base
  • 8 oz cream cheese Cubed.
  • 0.5 cup heavy cream Added at end.
Toppings
  • 0.5 cup shredded cheddar
  • 0.25 cup sour cream
  • 1 tortilla chips
  • 0.25 cup jalapeños
  • 0.25 cup cilantro

Equipment

  • 1 crockpot
  • 1 slow cooker

Method
 

Load the crockpot
  1. Add raw chicken breasts, black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, chicken broth, and cream cheese cubes to the crockpot; stir everything except the chicken.
  2. Set the crockpot to Low and cook for 6-8 hours, until the chicken is fully cooked and tender, or set to High and cook for 3-4 hours.
Shred and finish creamy
  1. Remove the chicken, shred it with two forks, and return the shredded chicken to the soup.
  2. Stir until the cream cheese is completely melted and fully incorporated, then stir in the heavy cream.
  3. Season with salt and pepper, then serve the soup topped with shredded cheddar, sour cream, tortilla chips, jalapeños, and cilantro.

Notes

For best shredding, pull the chicken only after it reaches fully tender doneness (fork should slide in easily). Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave. Freezing is not recommended because the creamy texture can break after thawing. For a lighter version, use reduced-fat cream cheese and swap the heavy cream for half-and-half.