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Crockpot Creamy Chicken Taco Soup

Crockpot creamy chicken taco soup with a rich cream-cheese swirled Tex-Mex broth and tender shredded chicken. Slow-cooked on Low until the flavors meld, then finished with heavy cream for a creamy, spoonable texture.
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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 and base
  • 1.5 lb chicken breasts (boneless skinless) Add raw.
  • 1 can (15 oz) black beans Drained.
  • 1 can (15 oz) corn Drained.
  • 1 can (10 oz) Rotel tomatoes
  • 1 can (14 oz) diced tomatoes
  • 1 packet (1 oz) taco seasoning
  • 1 packet (1 oz) ranch dressing mix
  • 4 cup chicken broth
  • 8 oz cream cheese Cubed.
Finish and toppings
  • 0.5 cup heavy cream Added at end.
  • 0.25 cup shredded cheddar For topping.
  • 0.25 cup sour cream For topping.
  • 1 tortilla chips For serving.
  • 0.5 jalapeños For topping.
  • 0.25 cilantro For topping.
  • 0.25 salt To taste; for seasoning step.
  • 0.25 black pepper To taste; for seasoning step.

Equipment

  • 1 Dutch oven

Method
 

Add ingredients to the crockpot
  1. Add the raw chicken breasts, black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, chicken broth, and cream cheese cubes to the crockpot. Stir everything except the chicken so the chicken stays mostly in place.
Slow cook
  1. Cook on Low for 6-8 hours or on High for 3-4 hours, until the chicken is tender. Keep the lid closed so the soup simmers steadily.
Shred and re-incorporate cheese
  1. Remove the chicken and shred it with two forks, then return the shredded chicken to the crockpot. Stir to distribute the chicken evenly through the broth.
  2. Stir until the cream cheese is completely melted and incorporated, then stir in the heavy cream. Look for the broth to turn uniformly creamy with no cream cheese streaks.
Season and serve
  1. Season with salt and pepper, tasting and adjusting as needed. Serve hot with shredded cheddar, sour cream, tortilla chips, jalapeños, and cilantro on top.

Notes

Pro tip: cube the cream cheese so it melts evenly during the slow cook; if the soup looks slightly thick after shredding, stir well before adding the heavy cream. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 2 months (best without toppings). For a lighter version, swap heavy cream for half-and-half while finishing at the end, and use reduced-fat cream cheese if desired.