Slow Cooker Creamy Chicken Taco
Slow Cooker Creamy Chicken Taco Soup is a hearty, creamy, and flavorful dish loaded with chicken, beans, corn, and taco seasoning. It’s the ultimate one-pot comfort food that’s easy to prepare and perfect for any occasion. Each spoonful delivers a burst of spicy, cheesy, and creamy delight.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies (Rotel)
- 1 cup salsa
- 1 packet taco seasoning
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 cup chicken broth
- 1 (8 oz) block cream cheese, softened
- ½ cup shredded cheddar cheese (optional)
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Place chicken breasts at the bottom of the slow cooker.
- Add black beans, corn, diced tomatoes, salsa, taco seasoning, chili powder, cumin, and chicken broth.
- Stir the ingredients gently to combine.
- Cover and cook on low for 6 hours or high for 3–4 hours.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Stir in the cream cheese until melted and fully blended.
- Add shredded cheddar if desired and mix until creamy.
- Cook on low for another 10 minutes to let flavors combine.
- Serve hot, topped with cilantro, lime juice, or crushed tortilla chips.
Notes
- Use low-fat cream cheese for a lighter version.
- Adjust taco seasoning to control spice level.
- Add extra broth for a thinner soup consistency.
- You can use rotisserie chicken for a quick shortcut.
- Store leftovers in the refrigerator for up to three days.