15 Crockpot Creamy Chicken Taco Soup Recipes

Looking for a warm, comforting meal that’s also super easy to make? These 15 Crockpot Creamy Chicken Taco Soup Recipes are just what you need! Packed with flavor and perfect for any day of the week, these recipes will have you enjoying a satisfying bowl of soup with minimal effort. Get ready to fill your home with delicious aromas and have dinner sorted in no time!

Creamy Avocado Lime Chicken Taco Soup

This Creamy Avocado Lime Chicken Taco Soup is a delightful blend of flavors that brings comfort in every spoonful. With tender pieces of chicken simmered in a rich, creamy broth, it’s a fantastic meal for any day of the week. The addition of avocado adds a fresh twist, making it not only tasty but also satisfying.

The soup is super easy to make, especially with the help of a crockpot. Just toss in your ingredients and let it do the work while you go about your day. The result is a creamy, zesty soup that will have everyone asking for seconds!

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 can (15 oz) diced tomatoes
• 1 cup chicken broth
• 1 can (4 oz) diced green chilies
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup cream cheese, softened
• Juice of 1 lime
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Salt and pepper to taste

Instructions

1. Place the chicken breast in the crockpot and season with salt, pepper, cumin, and chili powder.
2. Add the diced tomatoes, chicken broth, green chilies, corn, onion, and garlic. Stir to combine.
3. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through.
4. Remove the chicken, shred it using two forks, and return it to the soup.
5. Stir in the softened cream cheese and lime juice until well blended and creamy.
6. Serve hot, topped with avocado slices and fresh cilantro.

Creamy Coconut Chicken Taco Soup

This Creamy Coconut Chicken Taco Soup is a delightful blend of flavors that will warm your heart and satisfy your cravings. The creamy texture from the coconut milk pairs perfectly with tender chicken and vibrant spices, creating a dish that's both comforting and refreshing.

Simple to make in your Crockpot, this recipe is perfect for busy weeknights. Just toss in your ingredients, let the slow cooker do the work, and enjoy a bowl of deliciousness at the end of the day!

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can (13.5 oz) coconut milk
• 1 cup corn (fresh or frozen)
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 tablespoon all-natural taco seasoning
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Prepare the Chicken: Place the chicken breasts at the bottom of the Crockpot. Season with salt, pepper, taco seasoning, and cumin.
2. Add Vegetables: Layer the diced onion, bell pepper, and minced garlic over the chicken. Then, pour in the corn and chicken broth.
3. Incorporate Coconut Milk: Pour the coconut milk over the top of the ingredients in the Crockpot.
4. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through.
5. Shred Chicken: Remove the chicken from the Crockpot and shred it with two forks. Return the shredded chicken to the soup and stir to combine.
6. Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.

Spicy Chipotle Chicken Taco Soup

This Spicy Chipotle Chicken Taco Soup is a warm and comforting dish that packs a punch with its bold flavors. The creamy texture combined with the smokiness of chipotle peppers makes it a delightful choice for any meal. It’s easy to prepare, allowing you to toss everything into the Crockpot and let it simmer to perfection.

Enjoy the zesty taste of this hearty soup, which is perfect for chilly nights or a quick weeknight dinner. The chicken becomes tender and absorbs all the delicious spices, while the creamy broth brings it all together. It’s a simple yet satisfying dish that everyone will love.

Ingredients

• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 1 can diced tomatoes (14.5 oz)
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup cream cheese
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Combine all ingredients except cream cheese, cilantro, and lime in your Crockpot. Stir well to mix everything together.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. About 30 minutes before serving, add the cream cheese to the Crockpot. Stir it in and let it melt into the soup.
4. Once ready, serve hot, garnished with fresh cilantro and lime wedges for an extra zing.

Slow Cooker Salsa Verde Chicken Taco Soup

This Slow Cooker Salsa Verde Chicken Taco Soup is a delightful blend of flavors that brings the taste of Mexico right to your dinner table. With tender chicken, zesty salsa verde, and a touch of creaminess, it’s both satisfying and comforting. Plus, it’s super easy to make, just toss everything into your crockpot and let it simmer!

Your family will love the rich taste and hearty texture, making it a perfect weeknight meal or a cozy weekend dinner. Serve it with your favorite toppings like fresh cilantro and avocado to elevate the flavor even more. You won’t regret trying this delicious recipe!

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 cup salsa verde
• 1 cup chicken broth
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup rennet-free cheese (like cottage cheese or ricotta)
• Fresh cilantro, chopped (for garnish)
• Avocado, diced (for serving)
• Lime wedges (for serving)

Instructions

1. Prepare the Chicken: Place the chicken thighs in the bottom of the slow cooker.
2. Add Ingredients: Pour the salsa verde and chicken broth over the chicken. Add the black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
3. Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and shreds easily.
4. Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the soup and stir in the rennet-free cheese.
5. Serve: Ladle the soup into bowls and garnish with fresh cilantro, diced avocado, and a squeeze of lime juice.

Cheesy Chicken Taco Soup with Black Beans

This Cheesy Chicken Taco Soup is a comforting, creamy delight that’s perfect for any day of the week. With tender chicken and hearty black beans, every bite bursts with flavor. The creamy texture makes it incredibly satisfying, while the spices give it that authentic taco taste.

Best of all, this recipe is simple to whip up! Just toss everything into your Crockpot and let it do the work for you. It's a family-friendly meal that can easily feed a crowd, making it a go-to for busy nights or gatherings.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 cup corn (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 tablespoons all-natural taco seasoning
• 1 cup cottage cheese
• 1 cup shredded rennet-free cheese (like mozzarella or ricotta)
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. Prepare the Ingredients: Place the chicken breasts at the bottom of the Crockpot. Add the black beans, diced tomatoes, corn, onion, garlic, chicken broth, and taco seasoning.
2. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
3. Shred the Chicken: Once cooked, remove the chicken and shred it using two forks. Return the shredded chicken to the Crockpot.
4. Add Cheese: Stir in the cottage cheese and shredded cheese until melted and creamy. Season with salt and pepper to taste.
5. Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges. Enjoy your warm, cheesy taco soup!

Classic Creamy Chicken Taco Soup

This Classic Creamy Chicken Taco Soup is a delightful blend of flavors that brings warmth and comfort to any meal. With its creamy texture and zesty taco seasoning, it's perfect for cozy evenings or gatherings with friends and family. Plus, it's super easy to make in your crockpot, allowing you to enjoy a hearty soup without spending hours in the kitchen.

The combination of tender chicken, fresh vegetables, and creamy ingredients creates a tasty dish that everyone will love. Serve it with your favorite toppings, like avocado and tortilla strips, for an extra special touch. Here’s how to whip up this delicious soup:

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes
• 1 cup chicken broth
• 2 tablespoons all-natural taco seasoning
• 1 cup cream cheese
• 1 cup shredded rennet-free cheese (like cottage or ricotta)
• 1 bell pepper, diced
• 1 onion, chopped
• Salt and pepper to taste

Instructions

1. Combine Ingredients: In the crockpot, add the chicken, black beans, corn, diced tomatoes, chicken broth, taco seasoning, bell pepper, onion, salt, and pepper.
2. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
3. Shred Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the crockpot.
4. Add Cream: Stir in the cream cheese and let it melt into the soup for a creamy texture.
5. Serve: Ladle the soup into bowls and top with shredded cheese and your favorite toppings like avocado and tortilla strips. Enjoy!

Vegetarian-Friendly Creamy Taco Soup

This Vegetarian-Friendly Creamy Taco Soup is a delightful twist on traditional taco soup, packed with fresh vegetables and a rich, creamy base. It's simple to make and perfect for a cozy meal any day of the week.

With black beans, corn, and colorful peppers, this soup bursts with flavor and texture. The creamy element adds a comforting touch that ties all the ingredients together. Plus, using a crockpot means you can set it and forget it, making dinner time a breeze!

Ingredients

• 1 cup diced bell peppers (any color)
• 1 cup corn kernels (fresh or frozen)
• 1 can black beans, rinsed and drained
• 1 can diced tomatoes with green chilies
• 4 cups vegetable broth
• 1 teaspoon all-natural taco seasoning
• 1 cup heavy cream or coconut milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a crockpot, combine the diced bell peppers, corn, black beans, diced tomatoes, and vegetable broth.
2. Add the taco seasoning, olive oil, salt, and pepper. Stir everything together until well mixed.
3. Cover and set the crockpot to cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, stir in the heavy cream or coconut milk for a creamy texture.
5. Once done, garnish with fresh cilantro before serving. Enjoy your delicious and hearty taco soup!

BBQ Chicken Taco Soup with Cornbread Crumble

This BBQ Chicken Taco Soup is a delightful mix of flavors that makes it a perfect comfort food. With tender chicken, zesty barbecue sauce, and a hint of spices, it’s both hearty and satisfying. The combination of BBQ sauce and taco seasoning gives it a unique twist that elevates traditional soup.

Making this dish in a crockpot is super simple. Just toss everything in, let it simmer, and you’ll have a delicious meal ready for you. Topping it off with cornbread crumble adds a nice texture and sweetness to the spicy soup, making each spoonful a treat!

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup barbecue sauce
• 1 can black beans, drained and rinsed
• 1 cup corn, frozen or fresh
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cups chicken broth
• 2 tablespoons all-natural taco seasoning
• Salt and pepper to taste
• 1 cup cornbread, crumbled

Instructions

1. Prepare the Chicken: In the crockpot, place the chicken breasts at the bottom.
2. Add Ingredients: Pour in the barbecue sauce, black beans, corn, diced tomatoes, chopped onion, chicken broth, taco seasoning, salt, and pepper.
3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender.
4. Shred Chicken: Before serving, shred the chicken using two forks and stir to combine.
5. Serve: Ladle the soup into bowls and top with cornbread crumble for added flavor and crunch.

Southwest Creamy Chicken Taco Soup

This Southwest Creamy Chicken Taco Soup is a delightful mix of spices and textures that will warm you up from the inside out. It offers a creamy consistency with tender chunks of chicken, sweet corn, and vibrant peppers, making it both comforting and satisfying.

Perfect for busy weeknights, this recipe requires minimal prep. Just toss everything into the crockpot, and let it do the work while you relax or engage in other activities. The result is a tasty, creamy taco soup that's sure to become a family favorite!

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 can corn, drained
• 1 can black beans, rinsed and drained
• 1 bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup cream cheese
• 2 tablespoons all-natural taco seasoning
• 1 cup diced tomatoes (fresh)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. Prepare the Chicken: Place the chicken breasts at the bottom of the crockpot.
2. Add Ingredients: Pour in the corn, black beans, bell pepper, onion, garlic, chicken broth, diced tomatoes, and taco seasoning over the chicken.
3. Cook: Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
4. Shred Chicken: Remove the chicken, shred it with two forks, and return it to the crockpot.
5. Add Cream Cheese: Stir in the cream cheese and adjust seasoning with salt and pepper if needed.
6. Serve: Garnish with chopped cilantro before serving. Enjoy your creamy chicken taco soup!

Creamy Taco Soup with Cream Cheese

This Creamy Taco Soup is a delightful blend of flavors that warms you from the inside out. It has a rich and smooth texture thanks to the cream cheese, which adds a wonderful creaminess to the mix. Perfect for a cozy dinner, this recipe is simple to make and sure to please everyone at the table.

The combination of spices, tender chicken, and creamy goodness makes this crockpot recipe a favorite for busy weeknights. Just toss everything in your crockpot, let it simmer, and enjoy a comforting bowl of taco soup that’s packed with flavor and nutrients.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons all-natural taco seasoning
• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 1 can diced tomatoes with green chilies
• 1 cup chicken broth
• 1 block (8 oz) cream cheese, softened
• 1/2 cup shredded rennet-free cheese (like cottage cheese)
• Salt and pepper to taste
• Chopped fresh cilantro for garnish
• Crushed tortilla chips for topping

Instructions

1. Prepare the Chicken: Place the chicken breasts in the bottom of your crockpot. Sprinkle the taco seasoning over the top, ensuring it's evenly coated.
2. Add the Ingredients: Layer the black beans, corn, diced tomatoes, and chicken broth over the chicken breasts. Do not stir.
3. Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
4. Shred the Chicken: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot.
5. Add Cream Cheese: Stir in the softened cream cheese until well combined. Let it melt into the soup, and mix well.
6. Serve: Season with salt and pepper to taste. Garnish with chopped cilantro and crushed tortilla chips before serving.

Lemon Herb Chicken Taco Soup

Lemon Herb Chicken Taco Soup is a refreshing twist on traditional taco soup. The zesty lemon paired with fragrant herbs enhances the flavor of tender chicken and fresh vegetables, making it a delightful meal that's both comforting and invigorating. Perfect for busy weeknights, this recipe is simple to prepare and allows the crockpot to do all the heavy lifting!

This creamy soup is not only delicious but also packed with nutrients. The bright lemon flavor cuts through the creaminess, creating a balanced and satisfying dish. Serve it warm, topped with fresh cilantro, and enjoy a bowl of goodness!

Ingredients

• 1 pound boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 cup diced tomatoes
• 1 cup chopped carrots
• 1 cup chopped bell peppers
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• Juice of 2 lemons
• 1 cup heavy cream or coconut cream
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Place the chicken breasts at the bottom of the crockpot. Add chicken broth, diced tomatoes, carrots, bell peppers, onion, garlic, cumin, chili powder, oregano, and lemon juice.
2. Season with salt and pepper, then stir to combine. Cook on low for 6-7 hours or high for 4 hours until the chicken is cooked through.
3. Remove the chicken and shred it using two forks. Return the shredded chicken to the crockpot.
4. Stir in the heavy cream or coconut cream and let it warm for an additional 10 minutes.
5. Serve hot, garnished with fresh cilantro.

Zesty Ranch Chicken Taco Soup

Get ready to enjoy a delightful bowl of Zesty Ranch Chicken Taco Soup! This recipe is packed with flavors, featuring tender chicken, creamy broth, and a hint of tangy ranch seasoning. It’s perfect for a cozy dinner and is incredibly easy to whip up in your crockpot, making it ideal for busy days.

The creamy texture combined with the zesty ranch flavor makes this taco soup stand out. Your family will love the comforting warmth and the delicious spices. Plus, you can customize it with your favorite toppings, such as fresh cilantro or a squeeze of lime, to elevate the taste even more.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup chicken broth
• 1 can diced tomatoes with green chilies
• 1 can corn, drained
• 1 can black beans, rinsed and drained
• 1 packet ranch seasoning mix
• 1 cup cream cheese
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions

1. Prepare the Chicken: Place the chicken breasts in the crockpot. Add the chicken broth, diced tomatoes, corn, black beans, ranch seasoning, cumin, and chili powder. Season with salt and pepper.
2. Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and shreds easily.
3. Shred the Chicken: Once cooked, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot.
4. Add Cream Cheese: Stir in the cream cheese until fully melted and combined, creating a creamy texture.
5. Serve: Ladle the soup into bowls and garnish with your favorite toppings like green onions, cilantro, or a dollop of sour cream.

Savory Taco Soup with Chickpeas

This Savory Taco Soup with Chickpeas is a delightful twist on the classic chicken taco soup. Bursting with flavors, it combines hearty chickpeas, vibrant spices, and creamy textures to create a comforting dish that warms the soul. Plus, it’s incredibly easy to whip up in your crockpot, making it perfect for busy evenings.

The creamy consistency from the ingredients melds beautifully with the spices, giving you a satisfying bowl of goodness. Whether you’re serving it as a family meal or a cozy dinner for one, this recipe simplifies your cooking while delivering big on taste!

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 cups cooked shredded chicken
• 1 can diced tomatoes
• 1 cup corn kernels
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 tablespoon all-natural taco seasoning
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 cup cream cheese
• Salt and pepper to taste

Instructions

1. Combine Ingredients: In your crockpot, add chickpeas, shredded chicken, diced tomatoes, corn, onion, garlic, chicken broth, taco seasoning, cumin, and chili powder.
2. Cook: Stir to mix well, then cover and cook on low for 6-8 hours or high for 3-4 hours.
3. Add Cream Cheese: About 30 minutes before serving, stir in the cream cheese until melted and fully incorporated.
4. Season: Taste and add salt and pepper as needed.
5. Serve: Ladle the soup into bowls and enjoy with your favorite toppings like cilantro or avocado!

Creamy Cilantro Lime Chicken Taco Soup

This Creamy Cilantro Lime Chicken Taco Soup is a delightful blend of flavors that will warm your heart. The zesty lime pairs perfectly with tender chicken, creating a comforting dish that’s both refreshing and filling.

It’s super easy to make, especially in a crockpot. Just toss in your ingredients, let them meld together, and enjoy a delicious meal with minimal effort!

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 cup diced onion
• 1 cup frozen corn
• 1 can black beans, rinsed and drained
• 4 cups chicken broth
• 1 cup diced tomatoes (fresh)
• 1 cup heavy cream
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro

Instructions

1. Prepare the Chicken: Place the chicken breasts in the crockpot, adding the diced onion, corn, black beans, chicken broth, and tomatoes on top.
2. Season: Sprinkle the cumin, chili powder, garlic powder, salt, and pepper over the mixture. Stir gently to combine.
3. Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through.
4. Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the crockpot.
5. Add Cream and Lime: Stir in the heavy cream, lime juice, and chopped cilantro. Let it cook for an additional 15-20 minutes to warm through.
6. Serve: Ladle the soup into bowls and garnish with more cilantro and lime wedges, if desired.

Creamy Tomato Chicken Taco Soup

Get ready for a cozy meal with this Creamy Tomato Chicken Taco Soup! It's a delicious blend of flavors, featuring tender chicken, zesty tomatoes, and a mix of spices that give it a nice kick. This soup is perfect for any day of the week and is super simple to whip up in your crockpot, making it a go-to for busy nights.

The creamy texture makes it comforting, while the tomatoes and spices add a fresh and vibrant taste. Whether you're serving it for a family dinner or a cozy night in, this soup is sure to please!

Ingredients

• 2 boneless, skinless chicken breasts
• 1 can diced tomatoes (14.5 oz)
• 1 cup tomato sauce
• 1 cup chicken broth
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced bell peppers
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup cottage cheese or paneer, for creaminess
• Fresh cilantro, for garnish

Instructions

1. Prepare the Chicken: Place the chicken breasts at the bottom of the crockpot.
2. Add the Vegetables: Layer in the diced tomatoes, tomato sauce, chicken broth, corn, bell peppers, onion, and garlic.
3. Season: Sprinkle the chili powder, cumin, paprika, salt, and pepper over the top.
4. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
5. Shred the Chicken: Remove the chicken, shred it with two forks, and return it to the soup.
6. Add Creaminess: Stir in the cottage cheese or paneer until well combined.
7. Garnish and Serve: Top with fresh cilantro and enjoy your comforting soup!