Slow Cooker Chicken Taco Soup
This Slow Cooker Chicken Taco Soup is the ultimate comfort food for busy weeknights—just toss everything in your slow cooker and come home to a warm, flavorful meal.
Servings - 8 servings
Ingredients
- 4 large boneless, skinless chicken breasts
- 15 oz. can pinto beans well drained
- 15 oz. can white beans well drained
- 10 oz. can diced tomatoes with green chilies
- 6 oz. can tomato paste
- 15 oz. can corn drained
- 2 cups chicken stock
- 1 packet taco seasoning or 2 Tbsp homemade taco seasoning
- 8 oz. cream cheese
- shredded cheese, pico de gallo, avocado, crushed tortilla chips optional garnishes
Instructions
- Place the chicken breasts into the slow cooker insert. Add the pinto beans, white beans, diced tomatoes with green chilies, tomato paste, corn and chicken stock. Gently stir to combine. Sprinkle the taco seasoning over the top and stir it in.
- Set the slow cooker on low for 8 hours. Set an alarm to add the cream cheese with 30 minutes left in the cooking cycle. Add the cream cheese and let it warm up and soften during the last 30 minutes of cooking. Stir the cream cheese into the soup before serving.
- Serve Slow Cooker Chicken Taco Soup with optional garnish of shredded cheese, pico de gallo, avocado chunks, and/or crushed tortilla chips. Enjoy!