Go Back
+ servings
slow cooker chicken taco soup in a white bowl with tortilla strips and cheese
Print

Easy Slow Cooker Crockpot Creamy Chicken Taco Soup

This Easy Slow Cooker Crockpot Creamy Chicken Taco Soup is the perfect dump-and-go recipe. Simply add your chicken breasts, beans, broth, and vegetables to the pot and let it do the work. This dish is great for meal prep and weeknight dinners.
Course dinner, lunch
Cuisine American
Keyword chicken taco soup, creamy taco soup, Crockpot chicken taco soup, slow cooker chicken taco soup
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 cups
Calories 245kcal

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 3 garlic cloves Minced
  • 1/2 cup chopped onions
  • 15.5 oz canned black beans
  • 15.5 oz canned red beans
  • 15.5 oz diced chilies and tomatoes
  • 1 cup corn Frozen, canned, or fresh.
  • 4 cups chicken broth
  • 4 oz cream cheese Softened. If your cream cheese isn't softened it will take some time to melt into the soup.

Homemade Taco Seasoning (You can use a store-bought packet if you wish).

Optional Toppings

Instructions

Slow Cooker Instructions

  • Add all of the ingredients (except for the cream cheese) to the slow cooker. Cook for 4 hours on High or 8 hours on Low.
    You can opt to add your spices, salt, and pepper at the end once the dish has cooked so that you can start low, build, and season to taste.
  • Open the pot. Remove the chicken and shred. Add it back to the pot along with the cream cheese. Stir.
  • Serve once the cheese has melted.

Instant Pot Instructions

  • Place the Instant Pot on the saute setting. Add the garlic and onions. Cook for 2-3 minutes until both are soft.
  • Add all of the ingredients (except for the corn and cream cheese) to the Instant Pot.
  • Close the pot and seal. Cook on Manual High-Pressure for 20 minutes.
  • When the pot indicates it has finished, allow the steam to release naturally for 10 minutes instead of quick release.
  • Open the pot. Remove the chicken and shred. Add it back to the pot along with the cream cheese and corn. Stir.
  • Place the Instant Pot on the saute function. Cook for 4-5 minutes until the corn is soft and the cheese has melted.

Notes

If using the slow cooker method, you can saute your onions and garlic before adding it to the slow cooker if you wish.
If you want to make this recipe on the stove, I suggest chopping your chicken into cubes and searing them prior to heating up the soup or use fully cooked store-bought chicken.
If you want a creamier soup, add more cream cheese and/or shredded cheese.
Any type of beans will work for this recipe.
Cream cheese can be substituted for milk (it won't be as creamy) or omitted if you wish.
Any type of chicken will work for this recipe, including a rotisserie chicken, but you won't need to slow cook it if you use fully cooked chicken. You will just need to warm up the soup.

Nutrition

Serving: 1cup | Calories: 245kcal | Carbohydrates: 19g | Protein: 21g | Fat: 6g