There’s nothing more comforting than a bowl of warm, creamy soup on a chilly day. This Crockpot Creamy Chicken Taco Soup is the ultimate blend of convenience and flavor. With tender shredded chicken, hearty beans, and a velvety base of cream cheese, it’s the perfect meal for busy days—or any time you’re craving a cozy, Tex-Mex-inspired dish.

Why You’ll Love This Recipe

Effortless: Toss everything into your slow cooker and let it work its magic.
Creamy & Flavorful: Cream cheese adds a luscious texture while taco seasoning and green chilies bring a zesty kick.
Customizable: Top it with your favorite taco toppings for a personalized touch.
Hearty & Filling: Packed with protein, veggies, and creamy goodness to keep you satisfied.

Ingredients You’ll Need

2 boneless, skinless chicken breasts
14 oz. can black beans, rinsed and drained
1 cup frozen corn
½ onion, chopped
8 oz. can diced tomatoes with green chilies
2 cups chicken broth
2 tablespoons taco seasoning
1 teaspoon garlic salt
8 oz. cream cheese, diced into small pieces

How to Make Crockpot Creamy Chicken Taco Soup

Step 1: Load the Crockpot

Add the chicken breasts, black beans, corn, onion, diced tomatoes with green chilies, chicken broth, taco seasoning, and garlic salt to a 6-quart crockpot.

Step 2: Slow Cook

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

Step 3: Shred the Chicken

Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the crockpot.

Step 4: Add the Cream Cheese

Stir in the diced cream cheese. Cover and continue cooking on low for 1 hour or high for 30 minutes, stirring occasionally, until the cream cheese is fully melted and the soup is creamy.

Step 5: Serve and Enjoy

Ladle the soup into bowls and top with your favorite taco toppings, such as shredded cheese, sour cream, avocado slices, chopped cilantro, jalapeños, or a squeeze of lime.

Tips for Success

Frozen Chicken: If you’re using frozen chicken breasts, increase the cooking time slightly.
Make It Spicy: Add a diced jalapeño or extra green chilies for more heat.
Thicker Soup: Use less chicken broth for a heartier consistency.

Storage & Reheating

Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer: Freeze portions in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm the soup on the stovetop or in the microwave, stirring occasionally to prevent the cream cheese from separating.

Perfect Pairings

Serve with Chips: Pair with tortilla chips for dipping.
Cornbread: A slice of warm cornbread is the perfect companion.
Side Salad: A fresh taco salad complements the rich, creamy soup.

Why Crockpot Chicken Taco Soup is a Winner

This recipe is everything you want in a slow cooker meal: easy, flavorful, and endlessly customizable. Whether you’re feeding a crowd or meal-prepping for the week, this creamy chicken taco soup is guaranteed to be a hit.

Looking for more from-scratch recipes? Check out my Crockpot Salisbury Steak or Crockpot Stuffed Peppers for more delicious inspiration.

Grab your crockpot and let this comforting, creamy dish brighten your day! 🌮🍲