Make this easy, creamy chicken taco soup in your slow cooker for a comforting, flavorful weeknight dinner. It uses simple ingredients for a hearty meal.
Author:kate
Prep Time:10 min
Cook Time:4 hours
Total Time:4 hours 10 min
Yield:6 servings 1x
Category:Dinner
Method:Slow Cooking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
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 diced tomatoes and green chilies (Rotel)
1 (10.5 ounce) can cream of chicken soup
1 (4 ounce) can diced green chilies
1 packet (1 ounce) taco seasoning mix
4 cups chicken broth
4 ounces cream cheese, cubed
1/2 cup water (optional, for thinning)
Instructions
Place the chicken breasts in the bottom of your slow cooker.
Pour the rinsed black beans, drained corn, diced tomatoes and green chilies, cream of chicken soup, diced green chilies, and taco seasoning mix over the chicken.
Pour the chicken broth over all ingredients. Do not stir yet.
Cover the slow cooker and 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.
Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
Add the cubed cream cheese to the soup. Stir until the cream cheese is completely melted and the soup is creamy.
If the soup is too thick for your liking, stir in up to 1/2 cup of water until you reach your desired consistency.
Taste and adjust seasoning if needed. Serve hot with your favorite taco toppings.
Notes
For a spicier soup, add 1/4 teaspoon of cayenne pepper or use the hot version of diced tomatoes and green chilies.
Shredded chicken soup is best served immediately, but leftovers store well in the refrigerator for up to 4 days.
Consider adding a can of drained, rinsed pinto beans for extra heartiness.