Crockpot Chicken Taco Soup By Kelly Miller • May16,2012 • Updated February 3, 2022 • 4 Comments 1.3K Jump to Recipe Crockpot Chicken Taco Soup recipe made with chicken, taco seasoning, corn, picante sauce, black beans, tomato paste, cream cheese, and shredded cheddar. The perfect slow cooker soup for dinner! This is a classic dump-and-set slow cooker recipe that will taste good every time. Doesn’t get any easier than that, folks! This batch made a lot for the three of us and I actually put about half in a gallon ziploc bag and froze. This soup is on the thicker side so feel free to serve it with some salsa and tortilla chips for dipping. I had some leftover Grands biscuits and we all thought they went super yummy together, too. I could go for a hot bowl right now! Crockpot Chicken Taco Soup Crockpot Chicken Taco Soup recipe made with chicken, taco seasoning, corn, picante sauce, black beans, tomato paste, cream cheese, and shredded cheddar. The perfect slow cooker soup for dinner! Print Pin Rate Course: SoupCuisine: AmericanKeyword: recipe for crockpot chicken taco soup Prep Time: 20 minutesCook Time: 3 hours Servings: 6 servings Calories: 385kcal Author: Kelly Miller Ingredients▢ 2 large chicken breasts▢ 1 packet taco seasoning▢ 1 can mexicorn drained (or regular corn)▢ 1 can black beans drained and rinsed▢ 16 oz jar picante sauce▢ 32 oz chicken stock▢ 6 oz tomato paste▢ 4 oz cream cheese▢ 1/2 cup sour cream InstructionsPlace chicken on the bottom of greased slow cooker and sprinkle with taco seasoning.Dump corn, black beans, picante sauce, chicken stock, and tomato paste on top and stir to combine.Cook on high for 3 hours.Shred chicken with fork and add cream cheese and sour cream.Give the cream cheese a few minutes to melt and stir to incorporate all ingredients.Serve with some shredded cheese on top. NutritionCalories: 385kcal | Carbohydrates: 40g | Protein: 30g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 1571mg | Potassium: 1329mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1200IU | Vitamin C: 15mg | Calcium: 115mg | Iron: 3mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 1.3K
Accidentally Wonderful says May 17, 2012 at 2:01 pm Sounds delicious! I make a chicken enchilada soup that seems similar, but I'd love to give this a try! Found your blog at the "show off your stuff" party. New Follower! Check out my site if you'd like! Reply
Aunt B says May 17, 2012 at 9:01 pm I'm always on the lookout for a good crockpot recipe. This one looks delicious. Thank you for sharing it. Reply
Anne Marie Sievers says October 9, 2012 at 2:42 am Made this today and it was very good. I did however use less cream cheese and sour cream (actually might not need these two at all, it was great without when I tasted.) Also, I used 2 cans of Cuban style beans to add spice. 🙂 Smells like fall- thanks for posting! Reply