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Crockpot Creamy Chicken Taco Soup

Crockpot creamy chicken taco soup with cream-cheese melted into a rich orange Tex-Mex broth. Slow-cooked chicken shreds into a hearty bowl with beans, corn, and melty topping options.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 hours
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crockpot soup base
  • 1.5 lb chicken breasts (boneless skinless, added raw) 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 Add cubes so it melts evenly.
  • 0.5 cup heavy cream (added at end) Stir in at the end after shredding.
Toppings
  • shredded cheddar
  • sour cream
  • tortilla chips
  • jalapeños
  • cilantro

Equipment

  • 1 crockpot

Method
 

Load 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 cheese cubes stay partially coated and melt evenly later.
Cook
  1. Cook on Low for 6-8 hours, until the chicken is tender and shreds easily. Keep the lid on during cooking so the soup heats through consistently.
  2. If using High instead, cook for 3-4 hours until the chicken is tender and shreds easily. Look for an internal texture you can easily pull apart with a fork.
Shred and finish creamy
  1. Remove the chicken and shred it with two forks, then return the shredded chicken to the soup. Stir gently to distribute the chicken throughout the broth.
  2. Stir until the cream cheese is completely melted and fully incorporated, then stir in the heavy cream. The soup should look uniform and creamy with no visible cream-cheese cubes.
Serve
  1. Season with salt and pepper to taste, then serve hot. Top each bowl with shredded cheddar and sour cream, and finish with tortilla chips, jalapeños, and cilantro.

Notes

For the smoothest texture, make sure the cream cheese cubes are fully melted before adding the heavy cream. Store leftovers in an airtight container in the fridge for up to 4 days; freeze up to 2 months (note: dairy can slightly change texture after thawing, but it will still taste great). For a lighter option, use light cream cheese and half-and-half in place of the heavy cream.