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Creamy Crockpot Chicken Taco Soup Recipe with Black Beans and Corn

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A hearty and comforting creamy chicken taco soup made easy in the crockpot with black beans, corn, and a velvety cream cheese base. Perfect for busy nights and cozy meals.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) corn kernels or 1 cup frozen corn
  • 1 can (10 ounces) diced tomatoes with green chilies
  • 2 cups chicken broth
  • 2 tablespoons taco seasoning
  • 4 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • Optional toppings: shredded cheddar cheese, chopped cilantro, sliced jalapeños, avocado slices, tortilla chips

Instructions

  1. Rinse and pat dry the chicken breasts. Finely chop the onion and mince the garlic.
  2. Place the chicken breasts at the bottom of the slow cooker. Sprinkle the chopped onion and garlic over the chicken.
  3. Add the drained and rinsed black beans, corn, and diced tomatoes with green chilies.
  4. Pour in the chicken broth and sprinkle the taco seasoning evenly over the top. Gently stir once to combine, but do not mix aggressively.
  5. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and easily shredded.
  6. Remove the chicken breasts to a plate and shred with two forks. Return the shredded chicken to the crockpot.
  7. Stir in the softened cream cheese and sour cream until fully melted and incorporated, creating a creamy base. Mash lumps gently if needed.
  8. Let the soup cook uncovered on low for an additional 15-20 minutes to meld flavors and thicken slightly.
  9. Ladle into bowls and garnish with your favorite toppings such as shredded cheddar, cilantro, or avocado slices.

Notes

[‘Use room temperature cream cheese to avoid lumps.’, ‘Drain and rinse canned beans to reduce sodium and prevent pasty texture.’, ‘Layer ingredients carefully with chicken at the bottom for even cooking.’, ‘Shred chicken before returning to soup for better texture and protein distribution.’, ‘Adjust seasoning after adding cream cheese and sour cream as the creamy base can mellow spices.’, ‘For dairy-free, substitute cream cheese and sour cream with coconut cream or cashew cream.’, ‘For vegetarian version, omit chicken and add extra beans or cubed butternut squash.’, ‘If using chicken thighs, adjust cooking time as they may cook faster.’, ‘Soup stores well in fridge for up to 4 days and freezes for up to 3 months.’]

Nutrition

Keywords: crockpot chicken taco soup, creamy taco soup, slow cooker soup, black beans soup, corn soup, easy dinner, comfort food

Find it online: https://evabake.com/creamy-crockpot-chicken-taco-soup-recipe-with-black-beans-and-corn-easy-and-delicious/