This slow cooker meal is a convenient option for hearty weeknight dinners. It blends traditional taco seasonings with a creamy base for a filling and satisfying result.
List of ingredients
- 2 boneless skinless chicken breasts – use standard size for consistent cooking.
- 14 oz can black beans – rinsed and drained thoroughly to remove excess salt.
- 1 cup frozen corn – adds sweetness and a popping texture.
- 1/2 onion, chopped – finely dice to ensure it blends into the broth.
- 8 oz can diced tomatoes with green chilies – provides acidity and mild heat.
- 2 cups chicken broth – use a low-sodium version to control salt levels.
- 2 Tablespoons taco seasoning – a standard store-bought blend or a homemade mix.
- 1 teaspoon garlic salt – enhances the savory depth of the chicken.
- 8 oz cream cheese – diced into small pieces for faster melting.
step-by-step instructions
- Combine Base Ingredients: Place the chicken breasts, rinsed black beans, frozen corn, chopped onion, diced tomatoes with green chilies, chicken broth, taco seasoning, and garlic salt into a 6-quart slow cooker. Ensure the ingredients are spread evenly.
- Slow Cook: Cover the pot with a tight-fitting lid. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and cooked through.
- Shred Chicken: Remove the chicken breasts from the slow cooker. Use two forks to shred the meat into small pieces and stir the shredded chicken back into the pot.
- Integrate Cream Cheese: Stir in the diced cream cheese. Cover and cook on low for 1 hour or on high for 30 minutes until the cream cheese is completely melted and the soup is creamy.
- Final Serve: Ladle the soup into bowls. Top with your favorite taco garnishes and serve immediately.
Customizing Your Taco Soup
Using Different Beans
While black beans are the standard for this recipe, pinto beans or kidney beans work well as alternatives. Pinto beans offer a softer texture and milder flavor, whereas kidney beans provide a heartier bite. Always rinse canned beans thoroughly to remove excess sodium and thickeners.
Switching the Protein
You can substitute the chicken breasts with chicken thighs for a richer flavor and more moisture. For a different protein, ground turkey browned in a skillet before adding to the pot is an excellent choice. If using pre-cooked rotisserie chicken, add it during the final cream cheese stage to avoid overcooking.
Adjusting the Spice Level
To increase the heat, add a small can of chopped chipotle peppers in adobo sauce or a teaspoon of cayenne pepper. For a milder version, use plain diced tomatoes instead of those with green chilies. Adjusting the taco seasoning brand can also change the heat profile significantly.
Adding Extra Vegetables
Adding diced bell peppers or carrots can increase the nutritional value and add color to the soup. Sautéing these vegetables briefly before adding them to the slow cooker enhances their flavor. Zucchini is another great addition, though it should be added in the last two hours of cooking.
Perfecting the Creamy Texture
The Role of Cream Cheese
The cream cheese acts as both a thickener and a flavor balancer, cutting through the acidity of the tomatoes. It transforms a standard broth-based soup into a rich, velvety meal. Ensure you use full-fat cream cheese for the best emulsification and mouthfeel.
Preventing Graininess
To avoid a grainy texture, dice the cream cheese into very small, uniform cubes. Adding the cheese at the end of the process prevents it from breaking or separating due to prolonged high heat. Stirring the soup vigorously after the cream cheese melts ensures a smooth consistency.
Alternative Thickening Agents
If you prefer a thicker soup without using cream cheese, you can mash a portion of the black beans against the side of the pot. A cornstarch slurry added in the final 30 minutes also works. However, these methods will change the flavor profile from creamy to more traditional.
Serving Suggestions and Pairings
Crunchy Toppings
Crushed tortilla chips provide a necessary textural contrast to the creamy soup. For a different twist, use corn strips or toasted pepitas for added crunch. These should be added immediately before eating to prevent them from becoming soggy.
Fresh Garnishes
Freshly chopped cilantro and sliced green onions add brightness and a sharp contrast to the rich base. A squeeze of fresh lime juice just before serving awakens the other flavors. Diced radishes can also provide a crisp, peppery element.
Creamy Add-ons
A dollop of sour cream or Greek yogurt on top adds another layer of creaminess and a slight tang. Diced avocado provides healthy fats and a buttery texture that complements the spices. Both of these toppings help balance the heat from the green chilies.
Side Dish Ideas
Serve this soup with a side of warm corn tortillas or a slice of honey-butter cornbread. A simple side salad with a lime-vinaigrette can cut through the richness of the meal. For a more filling experience, serve it alongside Mexican-style rice.
Storage and Preservation
Refrigeration Guidelines
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Because of the dairy content, ensure the soup is cooled slightly before sealing it to prevent condensation. Keep the container in the coldest part of the fridge.
Freezing the Soup
For the best results, freeze the soup without the cream cheese. Dairy often separates or changes texture when frozen and thawed. Store the base in freezer-safe bags or containers for up to 3 months.
Thawing Procedures
Thaw frozen soup in the refrigerator overnight for the safest result. If you are in a rush, use the defrost setting on your microwave. Once thawed, you can stir in fresh cream cheese and heat the soup on the stove.
Reheating Instructions
Stovetop Method
Place the soup in a medium pot over medium-low heat. Stir frequently to ensure the cream cheese doesn’t scorch on the bottom of the pan. Heat slowly until the soup reaches a simmer.
Microwave Method
Heat the soup in a microwave-safe bowl in 1-minute intervals. Stir between each interval to distribute the heat evenly and reintegrate the cream cheese. This prevents hot spots and ensures a consistent texture.
Adjusting Consistency
Creamy soups often thicken as they cool and sit in the fridge. Add a splash of chicken broth or water during the reheating process to return the soup to its original consistency. Avoid adding too much liquid at once to prevent thinning the flavor.
Make-Ahead Strategies
Prepping the Ingredients
You can chop the onions and dice the cream cheese up to 24 hours in advance. Store the chopped vegetables in a sealed container and keep the cream cheese wrapped tightly in plastic. This reduces the active prep time on the day of cooking.
Timing the Cream Cheese
If you are preparing the soup for a party, cook the base in the slow cooker as directed. Stir in the cream cheese only when you are within 90 minutes of serving to maintain the freshest texture and flavor.
Troubleshooting Common Issues
Soup is Too Thick
If the soup becomes too thick, it is likely due to the reduction of the broth or the amount of cream cheese. Stir in additional chicken broth one-quarter cup at a time until the desired consistency is reached. Stir slowly to avoid breaking the emulsion.
Soup is Too Thin
To thicken a thin soup, let it simmer uncovered on high for an additional 30 minutes. Alternatively, stir in an extra ounce of cream cheese or a small amount of mashed beans. Avoid adding flour, as it can create a raw taste in a slow cooker.
Chicken is Too Tough
Tough chicken usually occurs if the breast was overcooked on high or was too lean. To fix this, ensure you are using the low setting for a longer duration. If the meat is already tough, shred it into even smaller pieces to make it easier to eat.
Frequently Asked Questions
Can I use a different slow cooker size?
Yes, you can use a smaller or larger crock pot, but be mindful of the fill level. A 6-quart pot is ideal for this volume, but as long as the pot is no more than three-quarters full, the soup will cook properly.
Is this soup freezer-friendly?
The base of the soup is very freezer-friendly, but the cream cheese is not. We recommend freezing the soup before adding the dairy and stirring the cream cheese in after reheating.
Can I make this on the stove?
Yes, you can simmer all ingredients except the cream cheese in a large pot for about 45 minutes to 1 hour. Add the cream cheese in the last 30 minutes and stir until melted.
What is the best type of cream cheese to use?
Standard full-fat brick cream cheese is recommended for the best texture. Low-fat versions may not melt as smoothly and can result in a thinner, less cohesive sauce.
Print
Slow Cooker Creamy Chicken Taco Soup
- Total Time: 6 hours 5 minutes
- Yield: 8 servings 1x
- Diet: General
Description
Try this Crockpot Creamy Chicken Taco Soup Recipe. It is so creamy, delicious, and easy to prepare in a slow cooker.
Ingredients
- 2 boneless skinless chicken breasts
- 1 14 oz. can black beans, rinsed and drained
- 1 cup frozen corn
- 1/2 onion, chopped
- 1 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
Instructions
- Step 1: Place 2 boneless skinless chicken breasts, one 14-ounce can black beans (rinsed and drained), 1 cup frozen corn, ½ chopped onion, one 8-ounce can diced tomatoes with green chilies, 2 cups chicken broth, 2 tablespoons taco seasoning, and 1 teaspoon garlic salt in a 6-quart crock pot.
- Step 2: Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Step 3: Shred the chicken and stir it back into the crock pot.
- Step 4: Stir in 8 ounces cream cheese (cut into small pieces), cover, and cook on low for 1 hour or on high for 30 minutes until the cream cheese is melted.
- Step 5: Serve with your favorite taco toppings and enjoy.
Notes
Refrigerate the leftovers in an air tight container for 5-7 days.
- Prep Time: 5 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 212 kcal
- Sugar: 2 g
- Sodium: 676 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 49 mg