Step-by-step instructions
Prepare the slow cooker: Begin by placing the chicken breasts at the bottom of your slow cooker.
Add the liquids and seasonings: Pour in the chicken broth and sprinkle both the taco and ranch seasonings over the chicken.
Incorporate the vegetables: Next, add in the drained black beans, undrained corn, and diced tomatoes with their juices. Gently stir to mix the ingredients and distribute the spices.
Cook it up: Cover the slow cooker and set it on LOW for 6–7 hours or HIGH for 3–4 hours. The chicken should be tender and easily shreddable.
Shred the chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the tender meat back to the pot.
Make it creamy: Add the cubed cream cheese to the slow cooker. Stir until fully melted, resulting in a creamy and smooth soup.
Final warm-up: Cover and cook for an additional 15–20 minutes until the soup is heated through.
Best ways to enjoy it
When serving your Creamy Slow Cooker Chicken Taco Soup, consider garnishing with fresh cilantro, avocado slices, or a sprinkle of cheese—each adds a layer of flavor and visual appeal. Serve it with crunchy tortilla chips for added texture, or alongside a simple side salad to enhance a well-rounded meal. This soup also pairs beautifully with cornbread, giving you that extra comforting touch.
Keeping leftovers fresh
Storing the soup is just as easy as making it! To keep your Creamy Slow Cooker Chicken Taco Soup fresh for days, simply transfer it to airtight containers and refrigerate. It will stay good for about 3-4 days. If you want to save it for longer, consider freezing portions in freezer-safe bags. Just be sure to label with the date; it should keep for approximately 2-3 months.
Helpful cooking tips
For an even richer flavor, try browning the chicken beforehand, although it’s perfectly delicious without that extra step. Also, if you want a bit of a kick, add a diced jalapeño when you stir in the other ingredients. Alternatively, for a lighter option, use low-fat cream cheese or Greek yogurt instead of cream cheese for creaminess without all the calories.
Creative twists
Feel like experimenting? Try adding different spices such as cumin or smoked paprika for depth. You can also swap the cream cheese with a dairy-free alternative to accommodate dietary restrictions. If you’re feeling adventurous, why not throw in some diced bell peppers or a handful of spinach for added nutrition? The versatility of this recipe lets you make it your own!
Common questions
Can I use frozen chicken breasts?
Absolutely! You can use frozen chicken, just remember to cook it on HIGH for about 4-5 hours, ensuring it’s fully cooked before shredding.
How do I adjust the spice level?
If you enjoy a spicier dish, add more taco seasoning or incorporate fresh or pickled jalapeños into the mix.
Can I make this vegetarian?
Yes! Substitute the chicken with a variety of beans like pinto or kidney beans for a hearty veggie version.
With its ease of preparation, vibrant flavors, and creamy texture, this Creamy Slow Cooker Chicken Taco Soup is sure to become a fixture in your culinary repertoire! Enjoy every warm, comforting bowl.
