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Slow Cooker Creamy Chicken Taco Soup

Course: Main Course, Soup
Servings: 6
Calories: 328kcal

Equipment

  • 6 -7 Quart Slow Cooker

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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