Every season can be soup season, especially when you have a healthy option that is packed with veggies and protein. Slow Cooker Chicken Taco Soup checks all the boxes for simple prep, flexible cooking time, and amazing flavor enveloped in a creamy mix.
Add all ingredients - except cream cheese - to slow cooker
Cover and cook on high for 3-4 hours or low for 6-8 hours
Ladle about ½ cup of hot broth from slow cooker into a bowl or measuring cup
Whisk with cream cheese until smooth then stir back into slow cooker until combined
Serve topped with crushed chips, avocado, cilantro, or as desired
Notes
Cool leftovers completely, and store in airtight containers in fridge for up to 3 days.
Reheat in a saucepan on the stove or in the microwave.
To make on the stove, sauté onions and garlic in olive oil and cook diced chicken until it is no longer pink. Add all ingredients, except cream cheese, and cover and cook on medium heat until chicken is cooked. Add cream cheese per original recipe instructions, garnish, and serve.
Cream cheese can sometimes separate if added to hot liquids too soon. This will require some extra stirring to thoroughly mix. Temper the cream cheese by mixing it with a small amount of the broth first, then adding the mixture to the soup.