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.
Slow Cooker Chicken Taco Soup
- 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
- 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.