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Crockpot Creamy Chicken Taco Soup

Crockpot creamy chicken taco soup with a cream-cheese melted base and a rich orange Tex-Mex tomato broth. Slow-cook tender shredded chicken with beans and corn for a hearty, spoonable soup.
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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 (boneless skinless, added raw)
  • 1.5 lb chicken breasts (boneless skinless, added raw)
black beans, drained
  • 1 can (15 oz) black beans, drained
corn, drained
  • 1 can (15 oz) corn, drained
Rotel tomatoes
  • 1 can (10 oz) Rotel tomatoes
diced tomatoes
  • 1 can (14 oz) diced tomatoes
taco seasoning
  • 1 packet (1 oz) taco seasoning
ranch dressing mix
  • 1 packet (1 oz) ranch dressing mix
chicken broth
  • 4 cup chicken broth
cream cheese, cubed
  • 8 oz cream cheese, cubed
heavy cream (added at end)
  • 0.5 cup heavy cream (added at end)
shredded cheddar
  • 0.5 cup shredded cheddar
sour cream
  • 0.25 cup sour cream
tortilla chips
  • 2 tortilla chips
jalapeños
  • 2 jalapeños
cilantro
  • 0.25 cup cilantro

Equipment

  • 1 crockpot

Method
 

Load the crockpot
  1. Add the raw chicken breasts, black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, chicken broth, and cubed cream cheese to the crockpot. Stir everything except the chicken so the chicken stays in the mixture.
Slow cook
  1. Cook on Low for 6-8 hours (or on High for 3-4 hours) until the chicken is fully cooked and easy to shred. Visual cue: the tomatoes look thick and the broth is bubbling lightly around the edges.
Shred and make it creamy
  1. Remove the chicken, shred with two forks, and return it to the soup. Stir to distribute the shredded chicken evenly.
  2. Stir until the cream cheese is completely melted and incorporated, then stir in the heavy cream. Visual cue: the soup turns creamy and cohesive with an orange, swirled color.
Serve
  1. Season with salt and pepper to taste. Serve hot with shredded cheddar, sour cream, tortilla chips, jalapeños, and cilantro on top.

Notes

For best texture, shred the chicken while it’s still warm and return it to the crockpot right away so it reheats evenly. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the microwave or on the stove until hot. Freezing is not recommended because the dairy can separate when thawed. For a lighter option, use reduced-fat cream cheese and half-and-half in place of heavy cream.