Crockpot Creamy Chicken Taco Soup

Why You’ll Love This Recipe

I love how effortless this soup is. The slow cooker does all the work while I go about my day. It’s rich, flavorful, and filling without being too heavy. I can top it with all my favorite taco fixings—cheese, sour cream, avocado, tortilla chips—and turn a simple soup into something crave-worthy. Plus, it’s perfect for meal prep and makes great leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless skinless chicken breasts
1 can black beans, rinsed and drained
1 cup frozen corn
1 can diced tomatoes with green chiles
1/2 cup chopped onion
1 packet taco seasoning (or homemade)
1 teaspoon chili powder (optional for extra heat)
1/2 teaspoon cumin
4 cups chicken broth
1 block (8 oz) cream cheese, cubed
Optional toppings: shredded cheddar, sour cream, avocado, cilantro, tortilla chips

Directions

1. I add the chicken breasts to the bottom of the crockpot.

2. I layer on the black beans, corn, diced tomatoes with green chiles, onion, taco seasoning, chili powder, and cumin.

3. I pour in the chicken broth and stir everything gently to combine.

4. I cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is fully cooked and tender.

5. I remove the chicken, shred it with two forks, and return it to the pot.

6. I add the cubed cream cheese and stir until melted and fully combined with the broth. I let it cook for another 15–20 minutes on low, stirring occasionally to make sure everything blends smoothly.

7. I ladle the soup into bowls and top with my favorite toppings before serving.

Servings and timing

This recipe serves 4 to 6 people.
Prep Time: 10 minutes
Cook Time: 6–8 hours (on low) or 3–4 hours (on high)
Total Time: Up to 8 hours, hands-off

Variations

I like to change it up depending on what I have on hand:

• I sometimes use rotisserie chicken to save time—just add it in during the last 30 minutes.

• For a spicier version, I throw in a chopped jalapeño or extra chili flakes.

• I’ve made this with pinto beans or kidney beans instead of black beans and it’s just as good.

• For a lighter version, I use reduced-fat cream cheese and skip the extra toppings.

Storage/Reheating

This soup stores beautifully. I keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it on the stove over medium heat, stirring occasionally, or use the microwave in 1-minute intervals. It also freezes well—just cool it completely before freezing in individual portions. Thaw overnight in the fridge before reheating.

FAQs

Can I make this recipe dairy-free?

Yes, I can skip the cream cheese or replace it with a dairy-free alternative like coconut cream or plant-based cream cheese.

Can I use frozen chicken breasts?

I can, but I make sure to add at least 30 minutes to the cooking time and ensure the internal temperature reaches 165°F before shredding.

What kind of cream cheese works best?

I prefer using full-fat for the creamiest texture, but reduced-fat or whipped cream cheese also works if I want a lighter version.

Can I make this recipe on the stovetop?

Yes, I simmer everything in a large pot over medium heat until the chicken is cooked through, then shred the chicken and stir in the cream cheese.

What should I serve with this soup?

Tortilla chips, cornbread, or a side salad all pair perfectly. Sometimes I even serve it over rice to make it extra hearty.

Conclusion

Crockpot Creamy Chicken Taco Soup is one of those dependable meals I can throw together with minimal effort and still feel like I’ve made something truly delicious. It’s creamy, cozy, and full of flavor—and best of all, the slow cooker does the hard work. Whether I’m feeding my family or prepping meals for the week, this soup always hits the spot.