There is nothing quite like coming home to the smell of dinner already done. We all have those days where cooking feels like a chore. That is exactly when this Chicken Taco Soup comes to the rescue.
It is warm, comforting, and incredibly simple to throw together. You just dump the ingredients in the slow cooker and let it do the work. The result is a creamy, savory bowl that tastes like you spent hours over the stove.
If you are hunting for new Supper Ideas, this recipe deserves a spot in your weekly rotation. It uses pantry staples you likely have right now. Plus, it is budget-friendly.
This dish is similar to a traditional tortilla soup but with a rich twist. The addition of cream cheese changes everything. It turns a standard broth into a luxurious meal.
Many people look for a Creamy Taco Soup Crock Pot recipe that does not require heavy cream. This version hits that mark perfectly. It is thick, hearty, and satisfying.
Beginners love this Chicken Taco Soup because it is forgiving. You do not need fancy knife skills or expensive equipment. A simple crock pot is all you need.
Let’s dive into how you can make this delicious meal tonight.
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Why You’ll Love This Recipe
You will love this recipe because it respects your time. Mornings can be rushed. This allows you to prep dinner in less than ten minutes before you head out the door.
The flavor profile is familiar yet exciting. It combines the zest of taco night with the comfort of a hot soup. It is a win for both kids and adults.
Another reason to love this Chicken Taco Soup is its versatility. You can adjust the heat level easily. If you like it spicy, add more chilies. If not, keep it mild.
This dish also freezes reasonably well compared to other cream-based soups. We will cover storage later, but know that leftovers are often even better the next day.
It is also a fantastic way to stretch a grocery budget. Beans and corn add bulk and nutrition without high cost. You get a filling meal that feeds a crowd.
Finally, the texture is wonderful. It is much richer than a standard broth soup. It reminds many people of a Chicken Tortilla Soup With Cream Cheese but with even more taco flair.
Ingredients
The grocery list for this Chicken Taco Soup is short and sweet. You probably have most of these items in your cupboard already.
- 2 boneless skinless chicken breasts
- 1 (14 oz.) can of black beans, rinsed and drained
- 1 cup frozen corn
- 1/2 onion, chopped
- 1 (8 oz.) can of diced tomatoes with green chilies
- 2 cups chicken broth
- 2 Tablespoons Taco Seasoning
- 1 teaspoon Garlic Salt
- 8 oz. cream cheese, diced into small pieces
Chicken Breasts: Boneless and skinless work best here. They shred easily after cooking.
Black Beans: These add fiber and texture. Make sure to rinse them well to remove excess sodium and starch.
Frozen Corn: This adds a nice sweetness and crunch. You can use canned corn if that is what you have on hand.
Onion: A white or yellow onion provides a savory base. Chop it finely if you have picky eaters who dislike chunks.
Diced Tomatoes with Green Chilies: This specific canned product adds essential flavor. It brings the “taco” vibe to your Chicken Taco Soup.
Chicken Broth: Use a good quality broth. Low sodium options allow you to control the saltiness better.
Taco Seasoning: A packet works fine, or you can use a homemade blend. It is the main source of spice.
Garlic Salt: This punches up the savory notes. Do not skip it.
Cream Cheese: This is the secret ingredient. Full-fat cream cheese melts the smoothest for a Creamy Taco Soup Crock Pot experience.
Step-By-Step Instructions
Making this soup is incredibly straightforward. The slow cooker does the heavy lifting for you.
Step 1: Combine Base Ingredients
Get your 6-quart crock pot ready. You do not need to grease it.
Place the chicken breasts at the bottom. Add the rinsed black beans, frozen corn, and chopped onion.
Pour in the can of diced tomatoes with green chilies. Do not drain the tomatoes; that juice adds flavor.
Add the chicken broth, taco seasoning, and garlic salt. Stir everything gently to mix the spices into the liquid.
Do not add the cream cheese yet. That comes later.
Step 2: Slow Cook the Soup
Place the lid on your crock pot. You have two options for cooking time depending on your schedule.
You can cook on low for 6 to 8 hours. This is great if you are working all day.
Alternatively, cook on high for 3 to 4 hours. This works well for a midday start.
The goal is for the chicken to be completely tender and cooked through.
Step 3: Shred the Chicken
Once the cooking time is up, remove the chicken breasts carefully. They will be hot.
Place them on a cutting board or a plate. Use two forks to shred the meat.
The chicken should fall apart easily. If it is tough, it might need a little more time cooking.
Return the shredded chicken back into the slow cooker. Stir it into the soup.
Step 4: Add the Cream Cheese
Now it is time to make your Chicken Taco Soup creamy. Take your diced cream cheese and stir it into the hot soup.
Cover the crock pot again. You need to let it cook a bit longer to melt the cheese properly.
Cook on low for 1 hour or on high for 30 minutes. This final step is crucial.
Stir comfortably every so often to help the cheese blend into the broth.
Step 5: Serve and Enjoy
Once the cream cheese is fully melted and incorporated, the soup will look opaque and rich.
Ladle it into bowls while it is hot. This is where the fun begins.
Top with your favorite taco toppings. Tortilla strips, avocado slices, and fresh cilantro are excellent choices.
Serve immediately and enjoy one of the best Supper Ideas around.
How To Store Leftovers
Leftover Chicken Taco Soup is a treat for lunch the next day. The flavors often meld together overnight.
To store it, let the soup cool down to room temperature first. Do not leave it out for more than two hours.
Transfer the soup to an airtight container. It will keep well in the refrigerator for 3 to 4 days.
Reheating is simple. You can use the microwave or warm it on the stove over medium heat.
Freezing this soup is possible, but there is a catch. Cream cheese can sometimes change texture when frozen.
If you plan to freeze it, consider doing so before adding the cream cheese. Add the dairy when you reheat it.
If you must freeze the finished soup, stir it well upon reheating. It might look separated at first but usually comes back together.
Tips
Here are a few tricks to ensure your Chicken Taco Soup turns out amazing every time.
Soften the Cheese: Let your cream cheese sit on the counter while the soup cooks. Room temperature cheese melts faster than cold cheese.
Cube It Small: The smaller you dice the cream cheese, the easier it melts. Large chunks take forever to dissolve.
Spice Control: If you are sensitive to heat, use mild taco seasoning and mild diced tomatoes. The “hot” varieties can add up quickly.
Shredding Hack: You can use a hand mixer to shred the chicken right in the pot. Just be careful not to splash hot liquid.
Thicken It Up: If the soup is too thin for your liking, let it cook uncovered for the last 20 minutes. This allows some liquid to evaporate.
Garnish Generously: This soup is a blank canvas. Lime wedges, shredded cheddar, and sour cream add great layers of flavor.
Don’t Rush the Melt: If the cream cheese looks speckled, whisk it vigorously. It will eventually smooth out into a Creamy Taco Soup Crock Pot consistency.
Conclusion
This Chicken Taco Soup is the definition of comfort food. It requires minimal effort but delivers maximum flavor.
Whether you need a warming meal for a cold night or just easy Supper Ideas, this recipe fits the bill. It brings the family to the table with smiles.
The combination of tender chicken, hearty beans, and that luscious creamy broth is unbeatable. It really is a standout Chicken Tortilla Soup With Cream Cheese style dish.
Give it a try this week. It might just become your new favorite way to eat tacos.
FAQ
Can I put frozen chicken in the crock pot?
It is generally safer to use thawed chicken in a slow cooker to ensure even cooking and food safety. Thaw it in the fridge overnight before making your Chicken Taco Soup.
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese. However, full-fat cream cheese melts better and is less likely to curdle. Neufchâtel cheese is a good middle ground.
Is this recipe gluten-free?
Most of the ingredients naturally are, but check your taco seasoning packet. Some brands use flour as a thickener. Ensure your spices are certified gluten-free if needed.
Can I make this on the stove?
Absolutely. Simmer the base ingredients in a large pot for about 30 to 40 minutes until the chicken is cooked. Shred the chicken, add the cream cheese, and stir until melted.
Can I use rotisserie chicken?
Yes, this is a great shortcut. If using cooked chicken, reduce the cooking time to just 1 or 2 hours to heat everything through before adding the cheese.
What if I don’t like black beans?
You can swap black beans for pinto beans or kidney beans. Even white navy beans work well in this Chicken Taco Soup.
Creamy Chicken Taco Soup
This comforting Chicken Taco Soup is incredibly simple to prepare in a slow cooker. With tender chicken, hearty beans, and a rich, creamy broth, it’s a satisfying meal that tastes like it took hours, but only requires minimal effort.
Requirements
Ingredients
Instructions
- In your 6-quart crock pot, place the chicken breasts at the bottom. Add the rinsed black beans, frozen corn, chopped onion, and diced tomatoes with green chilies (do not drain).
- Pour in the chicken broth, taco seasoning, and garlic salt. Stir everything gently to mix the spices. Do not add the cream cheese yet.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
- Carefully remove the cooked chicken breasts and shred the meat using two forks. Return the shredded chicken to the slow cooker and stir into the soup.
- Stir the diced cream cheese into the hot soup. Cover again and cook on low for 1 hour or on high for 30 minutes, stirring occasionally, until the cheese is fully melted and incorporated.
- Ladle the creamy chicken taco soup into bowls. Top with your favorite taco toppings like tortilla strips, avocado slices, shredded cheddar, or fresh cilantro. Serve hot and enjoy.
Notes
Soften the Cheese: Let your cream cheese sit on the counter while the soup cooks. Room temperature cheese melts faster than cold cheese.
Cube It Small: The smaller you dice the cream cheese, the easier it melts. Large chunks take forever to dissolve.
Spice Control: If you are sensitive to heat, use mild taco seasoning and mild diced tomatoes. The “hot” varieties can add up quickly.
Shredding Hack: You can use a hand mixer to shred the chicken right in the pot. Just be careful not to splash hot liquid.
Thicken It Up: If the soup is too thin for your liking, let it cook uncovered for the last 20 minutes. This allows some liquid to evaporate.
Garnish Generously: This soup is a blank canvas. Lime wedges, shredded cheddar, and sour cream add great layers of flavor.
Don’t Rush the Melt: If the cream cheese looks speckled, whisk it vigorously. It will eventually smooth out into a creamy taco soup crock pot consistency.
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