Creamy Chicken Taco Soup

If you love easy, comforting meals that practically cook themselves, this Dump-and-Go Creamy Chicken Taco Soup is about to become a staple in your kitchen. 🌮🍲
No browning, no pre-cooking—just add everything to the slow cooker, let it do the work, and finish with a swirl of creamy goodness.

This soup is rich, mildly spicy, and perfect for busy weeknights, meal prep, or cozy weekends.

Why You’ll Love This Recipe

• ✅ True dump-and-go crockpot meal
• ✅ No sautéing required
• ✅ Creamy, comforting, and flavorful
• ✅ Easy to adjust heat and thickness
• ✅ Great for leftovers and meal prep

Ingredients

• 2 lbs boneless, skinless chicken thighs or breasts
• 2 cups puréed tomatoes (canned works great)
• ½ cup chopped onion
• 2 jalapeños, diced (remove seeds for less heat)
• ¼ cup butter, cut into pieces
• 3 tbsp taco seasoning
• ¾ tsp salt (adjust to taste)
• 5 cups chicken broth
• ¾ cup sour cream

Dump-and-Go Crockpot Instructions

1. Add everything except sour cream
   Place chicken, tomatoes, onion, jalapeños, butter, taco seasoning, salt, and chicken broth directly into the crockpot.
2. Cook
   • LOW: 6–7 hours
   • HIGH: 3–4 hours
3. Shred the chicken
   Remove chicken, shred with two forks, and return it to the crockpot.
4. Make it creamy
   Stir in sour cream. Cover and cook an additional 10–15 minutes on LOW, just until warmed through.
   Do not boil after adding the sour cream.
5. Serve & enjoy
   Ladle into bowls and add your favorite toppings.

Optional Toppings

Use as little or as much as you like:

• Fresh cilantro
• Diced avocado
• Shredded cheese
• A squeeze of lime
• Crushed tortilla chips (optional)

Tips & Variations

• Milder soup: Use one jalapeño or skip entirely
• Thicker soup: Reduce broth by 1 cup
• Extra protein: Use chicken thighs for richer flavor
• Dairy-free option: Swap sour cream for dairy-free alternative

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days
• Freezer: Freeze without sour cream for best texture
• Reheat: Gently on the stovetop or microwave—avoid boiling

Perfect For

• Busy weeknights
• Game day meals
• Meal prep lunches
• Cold-weather comfort food

Creamy Chicken Taco Soup

Print Recipe Pin Recipe

Servings: 6 people

Course: Soup

Cuisine: Mexican

Ingredients Equipment Method

Ingredients

  

1x2x3x?

• 2 lbs 907 g boneless, skinless chicken thighs or breasts
• 2 cups 298 g puréed tomatoes (canned is fine)
• ½ cup 80 g chopped onion
• 2 jalapeños diced (remove seeds for less heat)
• ¼ cup 56 g butter
• 3 tbsp taco seasoning
• ¾ tsp salt adjust to taste
• 5 cups 1.18 kg chicken broth
• ¾ cup 172 g sour cream

Equipment

• Large crock pot

Method

 

Dump-and-Go Crockpot Instructions

1. Add everything except sour cream
2. Place chicken, tomatoes, onion, jalapeños, butter, taco seasoning, salt, and chicken broth directly into the crockpot.
3. Cook
4. LOW: 6–7 hours
5. HIGH: 3–4 hours
6. Shred the chicken
7. Remove chicken, shred with two forks, and return it to the crockpot.
8. Make it creamy
9. Stir in sour cream. Cover and cook an additional 10–15 minutes on LOW, just until warmed through.
10. Do not boil once sour cream is added.
11. Serve & enjoy
12. Ladle into bowls and add your favorite toppings.

Tried this recipe?

Let us know how it was!