Slow Cooker Creamy Chicken Taco Soup

bowl of slow cooker chicken taco soup with tortilla chips, salsa macha, and cotija cheese

Slow Cooker Creamy Chicken Taco Soup

A high fiber, high protein soup with slow cooked pulled chicken, black and pinto beans, fire roasted tomatoes and corn, a top secret seasoning combo, and cream cheese.

4.80 from 10 votes

Print Pin

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings: Servings

Calories: 300kcal

Author: Mason Woodruff

Ingredients

1 1/2 pound Boneless Skinless Chicken Thighs
2 15- oz cans Fire Roasted Diced Tomatoes
15- oz can Black Beans
15- oz can Pinto Beans
1 1/3 cups 186g Frozen Fire Roasted Corn (or canned)
2/3 cup 170g Frozen Chopped Spinach (optional)
1 packet Taco Seasoning
2 Tablespoons Ranch Seasoning
4 cups Chicken Broth
8 oz Reduced Fat Cream Cheese room temperature

Instructions

Add all the ingredients up to the cream cheese to a slow cooker.
Cook for 3-4 hours on high or 7-9 hours on low until the chicken reaches an internal temperature of 165oF and shred easily.
Transfer the cooked chicken to a bowl and shred with two fork before adding back to the slow cooker.
Add the cream cheese and stir to evenly incorporate. You may need to let it rest in the soup for 5-10 minutes to fully melt, especially if it's not room temperature.
Serve with tortilla chips and garnish with cilantro, cotija cheese, and salsa macha, if desired.

Notes

You can use boneless skinless chicken breast to reduce the fat and calories.

You can also use fat free cream cheese or include chopped corn tortillas to thicken the soup and reduce the fat content. My white bean chicken soup is a great example.

Search "Mason Woodruff Slow Cooker Chicken Taco Soup" to log in MyFitnessPal.

Nutrition