This soup is cozy, creamy, and packed with flavor. You just toss everything in the crock pot and let it do the work. The cream cheese makes it extra comforting. It’s the kind of recipe you keep on rotation because it’s that easy and that good.
What You’ll Need
- 1 ½ pounds boneless skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (10 oz) can diced tomatoes with green chilies
- 1 small yellow onion, diced
- 1 (1 oz) packet taco seasoning
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup water
- 1 (8 oz) block cream cheese
- Juice of 1 lime
- 2 tbsp fresh chopped cilantro (optional, for garnish)
Why I Love This Recipe
This soup is one of those “set it and forget it” comfort meals that comes through every time. I’ve made it for weeknights, potlucks, and lazy Sundays. The flavor is bold, and the texture is rich and creamy without being heavy.
- The cream cheese melts into the broth and turns it silky
- You get protein, veggies, and flavor in one pot
- Great for leftovers
- It’s just spicy enough without being overpowering
- Everything cooks in one pot — no extra dishes!
How Many Servings It Makes
This recipe makes about 6 generous servings.
Total Cook Time
6–8 hours on LOW
or
4 hours on HIGH
Macros Information (Per Serving — Approximate)
- Calories: 365
- Protein: 32g
- Carbohydrates: 24g
- Fat: 17g
- Fiber: 6g
- Sugar: 4g
Why This Recipe Works (Quick Science)
Slow cooking helps the chicken get super tender so it shreds easily and absorbs all the taco flavors. The cream cheese melts slowly over time and emulsifies into the soup, thickening the broth without curdling. Using canned ingredients cuts down on prep and still gives you bold flavor thanks to the seasonings.
Common Mistakes
- Adding cream cheese too early — Wait until the end or it may separate.
- Not draining beans and corn — Too much liquid makes the soup thin and bland.
- Not seasoning enough — The taco seasoning is good, but chili powder and cumin give it depth.
- Using frozen chicken — It can make the soup watery and unevenly cooked.
What to Serve With
- Tortilla chips or strips
- A scoop of rice in the bowl
- Warm cornbread on the side
- Sliced avocado or sour cream on top
- Extra lime wedges for squeezing
FAQ
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work great and stay tender.
Can I freeze this soup?
You can freeze it, but the texture of the cream cheese may change a little when thawed.
Can I make it on the stovetop instead?
Yes — simmer everything (except cream cheese) for about 25 minutes, then stir in cream cheese at the end.
Is it spicy?
It has a mild kick from the diced tomatoes with chilies. You can use regular diced tomatoes to make it milder.
Make Ahead Tips
You can chop the onion and measure all the dry seasonings the night before. Store the chicken and canned ingredients in the fridge so all you have to do in the morning is dump and go.
How to Make It
Step 1: Add Chicken and Veggies
Place 1½ pounds boneless skinless chicken breasts into the bottom of the crock pot. Add 1 can (15 oz) black beans (drained and rinsed), 1 can (15 oz) corn (drained), 1 can (10 oz) diced tomatoes with green chilies, and 1 small diced yellow onion on top of the chicken.
Step 2: Add Seasonings and Water
Sprinkle 1 packet (1 oz) taco seasoning, 1 tsp chili powder, ½ tsp cumin, ½ tsp salt, and ¼ tsp black pepper over the veggies and chicken. Pour in ½ cup water.
Step 3: Cook It Low and Slow
Cover and cook on LOW for 6–8 hours or HIGH for 4 hours. Don’t open the lid!
Step 4: Shred the Chicken
Once the chicken is cooked through and tender, remove the breasts and shred them using two forks. Add the shredded chicken back into the soup.
Step 5: Add Cream Cheese
Cut 1 block (8 oz) of cream cheese into chunks and stir it into the hot soup. Let it melt, then stir again until smooth and creamy.
Step 6: Add Lime and Cilantro
Stir in the juice of 1 lime and 2 tbsp chopped fresh cilantro. Give it one last stir.
Step 7: Serve and Enjoy
Ladle the soup into bowls and serve hot. Top with more cilantro, a few tortilla chips, or avocado slices if you’d like.
Leftovers and Storage
Let soup cool completely. Store in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. Freeze for up to 2 months (stir well after thawing, as texture may change slightly due to the cream cheese).
Conclusion
This Crock Pot Chicken Taco Soup with Cream Cheese is creamy, hearty, and just so easy. I hope you make it and love it as much as I do. If you try it, leave a comment and let me know how it turned out or if you have any questions!