Name: Slow Cooker Creamy Chicken Taco Soup Recipe
Prep time: 10 min
Cook time: 4 h 30 min
Total time: 4 h 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 1 can (15 oz) black beans, drained and rinsed; 1 can (15 oz) corn, drained; 1 can (10 oz) diced tomatoes with green chilies; 1 can (4 oz) diced green chilies; 1 packet (1 oz) taco seasoning; 1 cup chicken broth; 1 cup cream cheese, softened; 1/2 cup sour cream; Salt and pepper, to taste; Optional toppings: shredded cheese, diced avocado, chopped cilantro, tortilla chips

How To Make Slow Cooker Creamy Chicken Taco Soup

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Preparation: 10 minutes

Cooking: 4 hours 30 minutes

Total: 4 hours 40 minutes

Serves:

Ingredients

1.5 lbs boneless, skinless chicken breasts
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) diced tomatoes with green chilies
1 can (4 oz) diced green chilies
1 packet (1 oz) taco seasoning
1 cup chicken broth
1 cup cream cheese, softened
1/2 cup sour cream
Salt and pepper, to taste
Optional toppings: shredded cheese, diced avocado, chopped cilantro, tortilla chips

Instructions

Place the chicken breasts in the bottom of the slow cooker.
Add the black beans, corn, diced tomatoes with green chilies, diced green chilies, taco seasoning, and chicken broth to the slow cooker. Stir to combine.
Cook on low heat for 4 hours.
After 4 hours, remove the chicken breasts from the slow cooker and shred using two forks. Return the shredded chicken to the slow cooker.
In a separate bowl, whisk together the cream cheese and sour cream until smooth.
Stir the cream cheese mixture into the slow cooker until well combined. Season with salt and pepper to taste.
Continue cooking on low heat for an additional 30 minutes.
Serve the creamy chicken taco soup hot, topped with shredded cheese, diced avocado, chopped cilantro, and crushed tortilla chips if desired.