Are you looking for family dinner ideas your kids won’t complain about?
This creamy chicken taco soup is a favorite at our house. The slow cooker does most of the work: add the ingredients, cook until the chicken is tender, shred the meat, then stir in cheese and cream. Serve with tortilla chips, avocado, cilantro, extra cheese, or any toppings your family enjoys for a comforting, crowd-pleasing meal.
My picky eaters can’t get enough of this simple, make-ahead slow cooker meal.
Ingredients
- 2–3 chicken breasts (about 1.5 pounds)
- 1 packet chicken taco seasoning (or 1/4 cup homemade blend)
- 2 (10 oz) cans Rotel diced tomatoes & green chilies (mild or regular)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can whole kernel corn, drained
- 3 cups chicken broth
- 2 cups shredded cheddar cheese (add more for extra gooeyness)
- 3/4 cup heavy cream
Step 1Place the chicken breasts in the bottom of the slow cooker and evenly sprinkle the taco seasoning over them.
Step 2Add both cans of diced tomatoes & green chilies, the drained corn, and the drained and rinsed black beans.
Step 3Pour in 3 cups of chicken broth. Cook on LOW for 4–6 hours or on HIGH for 2–3 hours, until the chicken is tender.
Step 4Remove the chicken and shred it on a cutting board with two forks.
Step 5Return the shredded chicken to the slow cooker and stir it into the hot soup.
Step 6Stir in the heavy cream and shredded cheddar cheese. Two cups of cheese give a rich, melty texture—add an extra cup if you prefer it very cheesy.
Step 7Cook for another 30 minutes or more, stirring occasionally, until the cheese has melted and the broth has thickened slightly.
Step 8Serve with crunchy tortilla chips, diced avocado, fresh cilantro, extra shredded cheese, or any toppings your family likes.
This recipe is perfect for weeknights, casual gatherings, or when you need a make-ahead dinner. It reheats well, so consider doubling the batch for leftovers—or to feed a larger group.
Easy Creamy Chicken Taco Soup
If you’re searching for an easy family-friendly dinner, this creamy slow cooker chicken taco soup fits the bill. It’s simple to prepare and full of comforting flavors.
Course: Main Course
Keyword: chicken recipe, crockpot, easy dinner, family meals, slow cooker
Servings: 5
Ingredients
- 2-3 chicken breasts (about 1.5 pounds)
- 1 packet chicken taco seasoning (1/4 cup)
- 2 (10oz) cans Rotel diced tomatoes & green chilies
- 1 (15oz) can black beans (drained & rinsed)
- 1 (15oz) can whole kernel corn (drained)
- 3 cups chicken broth
- 2 cups shredded cheddar cheese
- 3/4 cup heavy cream
Instructions
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Place the chicken in the bottom of your slow cooker and evenly sprinkle the taco seasoning over top.
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Add the diced tomatoes & green chilies, drained and rinsed black beans, and drained corn over the chicken.
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Pour in the chicken broth and cook on LOW for 4–6 hours or on HIGH for 2–3 hours.
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Remove the chicken and shred it with forks; it should pull apart easily when fully cooked.
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Return the shredded chicken to the slow cooker, then stir in the heavy cream and shredded cheddar cheese.
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Cook an additional 30+ minutes, stirring occasionally, until the cheese is melted and the broth has thickened slightly.
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Serve with your favorite toppings like tortilla chips, diced avocado, cilantro, and extra cheese.
Notes
- My family of four often finishes most of the pot in one dinner; double the recipe if you want leftovers or are feeding a larger group.
- Choose mild Rotel for less spice if serving children, or use regular/spicy cans and add heat on the side to taste.
- Any taco seasoning works—store-bought or homemade. A standard packet or about 1/4 cup of blended spices will do.
- To make the soup heartier like a chili, add an extra can of beans (black or pinto) to stretch the meal and add protein.
If you like this easy meal, you might also enjoy other simple chicken dinner recipes and one-pot family favorites.
