Name: Crockpot Creamy Chicken Taco Soup
Ingredients: 2 chicken breasts; 1/2 diced onion; 3 cups chicken broth; 2 cans Ro-tel; 1 can black beans rinsed and drained; 1 can corn drained; 1/2 diced red bell pepper; 1 tablespoon chili powder; 1 teaspoon garlic powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; salt & pepper to taste; 8 ounces softened cream cheese; toppings like shredded cheese, avocado, tortilla chips, etc.

Crockpot Creamy Chicken Taco Soup

I love anything with Tex Mex flavors and this creamy chicken taco soup hits the spot every time! And best of all, it's made in the crockpot so you can make it year round without heating up the kitchen, because soup is not just for the winter time anymore.

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Instructions

Step 1

Lightly spray the inside of the crockpot with non stick spray.

Add the chicken, and all the soup ingredients and seasonings EXCEPT FOR THE CREAM CHEESE to the crockpot and stir it together.

Cover and cook on low 6-8 hours or high 3-4 hours.

Then remove and shred the cooked chicken and stir it back into the soup. Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in on high for about 30 minutes (you may have to stir it a fair bit until it's fully incorporated).

Bowl it up and top with all your favorites!

Mark as complete

Note

I made several variators of this delicious soup from Salt & Lavender and I love it with every addition or substitution I've ever used!

Main Dishes

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Main Dishes

Crockpot Recipes

Sides & Salads

Sweet Treats

Seasonal Favorites

All Recipes

Crockpot Creamy Chicken Taco Soup

Crockpot Creamy Chicken Taco Soup

Ingredients

Instructions

Step 1

Note

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