Chicken Taco Soup with Cream Cheese Recipe
This creamy and comforting Chicken Taco Soup combines tender shredded chicken, black beans, corn, and diced tomatoes with green chilies, all seasoned perfectly with taco mix and enriched with cream cheese. Slow-cooked to meld the flavors, this hearty soup is perfect for a cozy meal and is easily customizable with your favorite toppings like shredded cheese, sour cream, fresh cilantro, and crunchy tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (slow cooker low) or 2-3 hours (slow cooker high)
- Total Time: 4 hours 15 minutes (slow cooker low) or 2 hours 15 minutes (slow cooker high)
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
Main Soup Ingredients
- 1 lb cooked & shredded chicken (leftover or freshly cooked)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup diced onions
- 1 packet taco seasoning mix
- 2 cups chicken broth
- 4 oz cream cheese, softened
Optional Toppings
- Shredded cheese
- Sour cream
- Fresh cilantro
- Tortilla chips
Instructions
- Cook and shred chicken: Prepare your chicken using your preferred cooking method—boiling, baking, or using a rotisserie chicken. Once cooked thoroughly, shred it into bite-sized pieces to add to the soup.
- Combine soup base: In a Crock-Pot Family-Size Slow Cooker, add the shredded chicken, black beans, corn, diced tomatoes with green chilies, and diced onions. Sprinkle in the taco seasoning mix, then pour in the chicken broth to create a flavorful base.
- Slow cook the soup: Set your slow cooker to low and cook for 4-6 hours or on high for 2-3 hours. Stir every so often to ensure the ingredients blend well and flavors develop evenly.
- Add cream cheese: About 30 minutes before serving, add the softened cream cheese to the soup. Stir thoroughly until it melts completely and creates a rich, creamy texture throughout the soup.
- Serve with toppings: Ladle the hot soup into bowls and garnish with your favorite toppings such as shredded cheese, sour cream, fresh cilantro, or tortilla chips. Optionally, serve with homemade bread or banana bread for a satisfying meal.
Notes
- You can use leftover cooked chicken or rotisserie chicken to save time.
- For a spicier version, add chopped jalapeños or a dash of hot sauce.
- Adjust the amount of cream cheese to your preference for creaminess.
- To make it dairy-free, omit the cream cheese or substitute with a vegan cream cheese alternative.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4g
- Sodium: 670mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 60mg
Keywords: Chicken Taco Soup, Slow Cooker Soup, Creamy Chicken Soup, Mexican Soup, Easy Dinner, Shredded Chicken Soup
