Crockpot Chicken Taco Soup By Kelly Miller • August9,2022 • 4 Comments 1.3K Jump to Recipe Jump to Video 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 Crockpot Chicken Taco Soup is one of those rare soup recipes that my entire family doesn’t mind having for dinner any time of the year. That’s right, even in the heat of summer they go nuts for this delicious slow cooker soup! I love the fact that you put most of the ingredients with the chicken on in the morning, shred the chicken and stir in the cream cheese & sour cream in the afternoon, and you have a filling and yummy meal ready at dinner time. I would say that’s the definition of a win-win scenario! How many does this recipe serve? I would say this soup serves 6 – 8 people generously. Can frozen chicken be used? It’s not recommended to use frozen chicken directly in a slow cooker. Thaw the chicken first by your preferred method, or just pick up some fresh chicken at the store. Can cooked, leftover chicken be used? Sure! Just add the cooked, shredded chicken in at the beginning rather than the boneless skinless chicken breast, and proceed with the rest of the recipe. It’s a great way to use up chicken leftovers! What’s in this recipe? You’ll need boneless, skinless chicken breast, black beans, corn and peppers (also known as Mexicorn), tomato paste, picante sauce, taco seasoning, chicken broth, cream cheese, and sour cream. Where can I find the Mexicorn? Some brands call this Southwest Corn, or just simply Corn & Peppers. It’s literally just a combination of sweet corn and chopped peppers mixed together in the can. What is picante sauce? Picante sauce is just a thinner salsa. If you can’t find picante sauce, regular salsa can substitute just fine. How to make this recipe: Place the chicken in the bottom of the slow cooker. Top it with black beans, corn & peppers, tomato paste, picante sauce, and taco seasoning. 2. Add in the chicken broth. Stir the ingredients well. Cover the slow cooker and cook on high for four hours. 3. Remove the chicken from the Crockpot and shred the chicken using a hand mixer or two forks. Stir the softened cream cheese and sour cream into the remaining soup. 4. Return the cooked and shredded chicken back to the Crockpot. Cover the Crockpot and cook a while longer until the cream cheese is completely melted. 5. Serve bowls of the soup topped with shredded cheddar cheese. Storage directions: Store any leftover soup in a plastic container in the refrigerator for up to three days. Reheat the soup in the microwave or on the stovetop. Freezer directions: Freeze individual servings of the soup in plastic containers for up to 3 months. Thaw the soup overnight in the refrigerator before reheating as desired. How do I soften the cream cheese? It’s recommended to just simply leave the cream cheese out on the counter top for a few hours to come to room temperature and soften. If you forgot to do that (like I do all the time!) you can microwave the cream cheese at 30 second intervals until its soft and mixable. Tips on working with cream cheese: Sometimes I notice depending on the brand, the cream cheese won’t melt well. If this happens, take the back of a large wooden spoon and mash the large pieces of cream cheese in the soup to give it a bit of a hand. It still tastes just as good! More recipes you’ll love: Corn and Black Bean Salad BBQ Chicken Sandwiches Taco Pasta Frito Taco Salad Slow Cooker Sticky Chicken If you liked this recipe, leave a rating and a comment below this post! 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! 5 from 3 votes 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. Video 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