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Crockpot Creamy Chicken Taco Soup

Crockpot Creamy Chicken Taco Soup is a Tex-Mex main dish with tender shredded chicken and a cream-cheese melted broth. Slow-cooked with beans, corn, Rotel, and taco-ranch seasoning for a thick, creamy soup you can top with cheddar and tortilla chips.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts (boneless skinless)
  • 1.5 lb chicken breasts added raw
black beans
  • 1 can (15 oz) black beans drained
corn
  • 1 can (15 oz) corn drained
Rotel tomatoes
  • 1 can (10 oz) Rotel tomatoes
diced tomatoes
  • 1 can (14 oz) diced tomatoes
taco seasoning
  • 1 packet (1 oz) taco seasoning
ranch dressing mix
  • 1 packet (1 oz) ranch dressing mix
chicken broth
  • 4 cup chicken broth
cream cheese
  • 8 oz cream cheese cubed
heavy cream
  • 0.5 cup heavy cream added at end
shredded cheddar
  • 1 shredded cheddar for topping
sour cream
  • 1 sour cream for topping
tortilla chips
  • 1 tortilla chips for topping
jalapeños
  • 1 jalapeños for topping
cilantro
  • 1 cilantro for topping

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Slow-cook the soup
  1. Add raw chicken breasts, black beans, corn, Rotel tomatoes, diced tomatoes, taco seasoning, ranch dressing mix, chicken broth, and cream cheese cubes to the Crockpot and stir everything except the chicken so the chicken stays in pieces. The mixture should look evenly combined with cream cheese cubes visible on top.
  2. Cook on Low for 6-8 hours (or High for 3-4 hours) until the chicken is fully cooked and tender. The broth will look thick and richly colored with bubbling edges around the Crockpot rim.
Finish creamy and serve
  1. Remove the chicken from the Crockpot and shred it with two forks, then return the shredded chicken to the soup. You should see stringy chicken evenly distributed after stirring.
  2. Stir until the cream cheese is completely melted and incorporated, then stir in heavy cream. The soup should become smooth and creamy with no visible cream cheese lumps.
  3. Season with salt and pepper and serve hot with shredded cheddar, sour cream, tortilla chips, jalapeños, and cilantro. Toppings should sit on top without sinking so the crunch of chips stays noticeable.

Notes

For the smoothest texture, allow a minute or two after shredding chicken before you stir in heavy cream so the soup settles and thickens. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 2 months (reheat gently, stirring well, as dairy can separate slightly). For a lighter option, use reduced-fat cream cheese and half-and-half in place of heavy cream.