Description

This easy slow cooker chicken taco soup is creamy, comforting, and packed with corn, black beans, and tender chicken—perfect for cozy weeknights or meal prep.

Ingredients

2 boneless, skinless chicken breasts

1 (15 oz) can black beans, rinsed and drained

1 cup frozen corn

1 (10 oz) can diced tomatoes with green chilies (e.g., Rotel)

1 (8 oz) block cream cheese, cubed

1 (1 oz) packet taco seasoning (or homemade)

2 cups chicken broth

1/2 cup diced onion (optional)

Salt and pepper, to taste

Optional Toppings:

Shredded cheese

Sour cream

Avocado

Cilantro

Tortilla chips

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Instructions

Add chicken breasts, black beans, corn, diced tomatoes, taco seasoning, onion (if using), and chicken broth to the crockpot.

Stir gently to combine. Place cream cheese cubes on top (do not stir).

Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.

About 30 minutes before serving, remove chicken breasts, shred them with two forks, and return to the crockpot.

Stir everything together until the cream cheese is fully melted and soup is creamy.

Taste and adjust seasoning with salt and pepper as needed.

Serve hot with your favorite toppings.

Notes

You can substitute rotisserie chicken and reduce cook time to 1–2 hours on low.

Add extra broth for a thinner soup, or less for a stew-like consistency.

Use low-fat cream cheese or Greek yogurt for a lighter option.

This soup freezes well—cool completely before storing in airtight containers.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Soup, Main Dishes
Method: Slow Cooker
Cuisine: Mexican-Inspired, American