Easy Slow Cooker Creamy Chicken Taco Soup Recipe

You'll Love This Slow Cooker Creamy Chicken Taco Soup!

• Easy recipe for busy weeknights.
• This slow cooker soup has no heavy cream!
• Delicious cozy meal and comforting soup for the fall and winter months!
• Creamy chicken soup is a family favorite that even picky eaters will love.
• Tastes great as leftovers the next day. Pick the chicken out to make chicken tacos!

Ingredients and Substitutions

Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

• Chicken. I used chicken breasts for this recipe. You can also use boneless skinless chicken thighs.
• Taco Seasoning Sauce. Taco sauce, red enchilada sauce, or a taco seasoning packet also works.
• Seasonings. Use one half of a taco seasoning packet or equal amounts (½ teaspoon) of chili powder, garlic powder, onion powder, salt, and cumin.
• Salsa. Fresh or jarred salsa will work. Diced tomatoes or a can of Rotel will also be a good substitute.
• Bouillon. I prefer bouillon mixed with boiling water, but chicken broth or bone broth will work.
• Cream Cheese. Use Neufchatel cheese for a low fat version.

How to Make This Creamy Chicken Taco Soup Recipe

Below are step-by-step instructions for how to cook this recipe. The recipe card at the bottom shows the exact cooking time and temperatures.

1. Add the raw chicken breast to the crock pot. Season the chicken with garlic powder, salt, chili powder, onion powder, and cumin.
2. Combine 4 teaspoons of bouillon with 4 cups of boiling water. Stir until bouillon is dissolved. Add two 2 cups of the chicken broth and reserve the rest for leftovers. Stir in the salsa and taco simmer sauce.
3. Cook on low for 3-4 hours or until the chicken is cooked through and shreds easily. Add the cream cheese and stir. Cook for 30-60 more minutes or until the cheese is melted.
4. Shred the chicken in the crock pot and stir. Top with taco toppings of your choice and serve.

Recipe Variations

• Stir in black beans, pinto beans, rice, and/or frozen corn for extra volume and fiber.
• Serve with your favorite toppings for tacos like fresh cilantro, shredded cheddar cheese, guacamole or chopped avocado, green onions, a dollop of sour cream, and crushed tortilla chips or tortilla strips.
• Stir in some chopped jalapeno peppers, green chilies, or a dash of cayenne pepper or hot sauce for a spicy version.
• In place of chicken, use ground beef to make creamy beef taco soup.

Expert Tips

• To make this quickly on the stovetop, use rotisserie chicken or leftover chicken in place of chicken breasts. Heat the ingredients in a large pot or Dutch oven over medium heat until the cream cheese is melted and the ingredients are heated through.
• Allow the creamy chicken taco soup to cool to room temperature before storing.
• Store leftovers in an airtight container in the refrigerator for 3-4 days.