Slow Cooker Chicken Taco Soup
We eat this Creamy Chicken Taco Soup at least once per week during the Fall and Winter months. I love it because it’s easy to put together and is freezer friendly. In fact, it is one of the recipes in my most popular post 12 Easy Freezer Meals in 2 Hours for $50.
I love making soups during the winter because they are frugal and flexible. You could easily swap the chicken for ground beef or omit the cream cheese for a healthier option. This recipe should feed 3-4 adults, but you can feed more by adding another can of beans and corn. I hope you enjoy!
How to Make Slow Cooker Chicken Taco Soup:
Add all ingredients except cream cheese to slow cooker.
Pull cream cheese apart in chunks and layer on top of soup.
Stir cream cheese into soup once it is melted.
Cook on low 8-10 hours.
Shred chicken and serve with tortilla chips.
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Slow Cooker Chicken Taco Soup
Ingredients
- 2 chicken breasts
- 1 can Black Beans
- 1 can corn
- 1 can Rotel
- 1 onion chopped
- 1 packet Taco Seasoning
- 1 packet Ranch Seasoning
- 1 8 oz block cream cheese
- Tortilla Chips
Instructions
- Add all ingredients except cream cheese to slow cooker.
- Pull cream cheese apart in chunks and layer on top of soup.
- Stir cream cheese into soup once it is melted.
- Cook on low 8-10 hours.
- Shred chicken and serve with tortilla chips.
I am newly single and have found it hard to cook myself a decent dinner every evening. I have it on my list of things to do to cook some of your freezer meals and save them to eat throughout the month! This recipe looks like it will be delicious! Probably the first one I will make after Christmas. 🙂 THANK YOU and keep the tested tried and true (simple) freezer meals coming! I appreciate them! 🙂
I’m so glad that you’re enjoying and trying my recipes. I try my best to keep them frugal, (fairly) healthy and simple. 🙂
This one is delish Megen! I tried it last week and it quickly became a new favorite. I will say that mine ended up being not at all soupy – it was more like a tasty dip. Just used tortilla chips to dip it out of a bowl. Either way, it was awesome!
We usually eat it with tortilla chips. I guess it’s a soupy dip. 🙂
Quick question, trying this out for the first time, am I supposed to follow the directions on the taco and ranch seasoning packet for water? Or are you supposed to add more water that isn’t listed here?
Thanks so much for your time!
Rachel
I don’t add water, but you could if you feel like it needs it after you put it all together.
I just made this on the stove top with hamburger meat instead of chicken, and it was great!
I’ll definitely be making it as you’ve written sometime soon now that it’s gotten cool.
I ate it straight as I accidentally picked up lime tortilla chips instead of regular. Yuck! But the soup was great without the chips.
Enjoyed reading some of your recipes. I’m a collector and I like to try different recipes.
We make a tortilla soup with less ingredients and it’s awesome.
1 can rotel
1 can corn
1 can black beans
1 can diced chicken (or cook your own ahead of time but make sure it is well-seasoned)
2 cans chicken broth
Drain corn and beans. Add all ingredients to a pot on stove, bring to a boil, then simmer for 20 minutes. Serve in bowls topped with cheese and tortilla chips.
Thanks for sharing. I love simple recipes!
How many servings does this make & do you drain the black beans & corn? Thank you
I normally don’t drain, but you definitely can if you want. Also, I would say it serves 4-6.
I’m going to try this recipe for sure! I’ve never seen a taco soup recipe with cream cheese as one of the ingredients. It seems like it would give the soup a creamy texture and a tangy flavor, and I’m all for that! Thank you for sharing!
I wonder if you could do heavy cream instead of cream cheese?