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Slow Cooker White Chicken Taco Soup - Comforting, Creamy, and Easy

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken breasts (or thighs)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) great northern or cannellini beans, drained and rinsed
  • 1 can (15 oz) corn, drained (or 1.5 cups frozen corn)
  • 1 can (10 oz) diced green chiles, mild or hot
  • 4 cups low-sodium chicken broth
  • 1 packet (about 1 oz) taco seasoning or homemade equivalent
  • 1 teaspoon ground cumin (optional boost)
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 4 oz cream cheese, cut into cubes (room temp helps)
  • 1/2 cup heavy cream (or half-and-half)
  • Juice of 1 lime
  • Fresh cilantro, chopped, for serving
  • Optional toppings: avocado, shredded Monterey Jack or pepper jack, sour cream, jalapeños, crushed tortilla chips

Method
 

  1. Load the slow cooker: Add onion, garlic, beans, corn, green chiles, chicken broth, taco seasoning, cumin, smoked paprika, salt, and pepper. Stir to combine. Nestle the chicken into the mixture.
  2. Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is cooked through and shreds easily.
  3. Shred the chicken: Transfer the chicken to a cutting board and shred with two forks. Return it to the slow cooker.
  4. Add the creaminess: Stir in the cream cheese until mostly melted, then pour in the heavy cream. Cover and cook for another 15–20 minutes on Low to fully melt and blend.
  5. Brighten it up: Stir in the lime juice. Taste and adjust salt and pepper.
  6. Serve and top: Ladle into bowls and finish with cilantro, avocado, shredded cheese, and crunchy tortilla chips.