Slow Cooker Creamy Chicken Taco Soup
- 2 large boneless skinless chicken breasts
- 4 cups chicken broth
- ½ onion, chopped
- 2 tsp minced garlic
- 1 can Mexican style diced tomatoes with green chilies
- 1 can corn, drained (or 2 cups frozen)
- 1 can black beans, drained and rinsed
- 2 tbsp lime juice
- 1 tbsp taco seasoning
- ½ tsp cumin
- 4 oz cream cheese, softened
Place the chicken in the slow cooker. Add all of the other ingredients except the cream cheese.
Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
Remove chicken and shred or cut into bite size pieces. Add the chicken back in to the slow cooker.
Add the cream cheese and stir until cream cheese is melted. Cook for an additional 20-30 minutes until the shredded chicken has reheated and the cream cheese is thoroughly melted.
Serve with your favorite toppings, cheese, tortilla strips, avocado, sour cream, cilantro, etc.
Serving: 1serving | Calories: 328kcal | Carbohydrates: 31g | Protein: 17g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 720mg | Potassium: 737mg | Fiber: 6g | Sugar: 6g | Vitamin A: 564IU | Vitamin C: 24mg | Calcium: 69mg | Iron: 2mg