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.
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.
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.