Description
A warm and creamy slow-cooker soup packed with taco flavors that’s easy to prepare and perfect for any occasion.
Ingredients
- 1 pound chicken breast (boneless, skinless)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained (or 1 cup frozen corn, thawed)
- 1 (10 oz) can diced tomatoes with green chiles
- 1 packet taco seasoning (about 1 oz)
- 1 cup chicken broth (low-sodium recommended)
- 8 oz cream cheese, cubed or softened
- Salt and pepper to taste
- Fresh chopped cilantro for garnish
Instructions
- Layer the chicken breasts on the bottom of the slow cooker.
- Add the black beans, corn, and diced tomatoes on top of the chicken.
- Sprinkle taco seasoning evenly over the mixture.
- Pour chicken broth over everything without stirring.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until chicken is cooked through.
- About 30 minutes before serving, add cream cheese and cover to let it melt.
- Shred the chicken directly in the pot and stir everything together until creamy.
- Adjust seasoning with salt and pepper, garnish with cilantro, and serve hot.
Notes
For a vegetarian version, replace chicken with extra beans and use vegetable broth. For a creamy twist, substitute part of the cream cheese with sour cream.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican