Slow Cooker Creamy Chicken Taco 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 the chicken and shred or cut it into bite-size pieces. Add the chicken back into 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 been 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