Creamy Crockpot Chicken Taco Soup! 🌽 🥣🤎 Ingredients * 1½–2 lbs boneless, skinless chicken breasts * 1 packet chicken taco seasoning * 1 small onion, diced * 2 fresh Anaheim peppers, diced (or sub green chiles or poblano) * 1 can Rotel, undrained * 1 can black beans, drained + rinsed * 1 bag frozen fire-roasted corn * 1 can ranch-style beans, undrained * 2½ cups chicken broth or bone broth * 4 oz cream cheese, softened * 1 tsp Britscookin Garlic & Herb Seasoning * ½ tsp cumin * ½ tsp smoked paprika * ½ tsp chili powder For topping: shredded cheese, sour cream, avocado, cilantro, green onions, tortilla strips/chips, jalapeños, fresh lime — whatever you like! Instructions 1. Add the chicken breasts to your Crockpot, then add the onion, Anaheim pepper, Rotel, black beans, frozen fire-roasted corn and ranch-style beans. 2. Sprinkle in the chicken taco seasoning, Britscookin Garlic & Herb, cumin, smoked paprika and chili powder. Pour in the chicken broth and give everything around the chicken a good stir. 3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is cooked through and easily shreds! 4. Remove the chicken, then add the cream cheese to the Crockpot and stir until it melts into the soup and everything gets nice and creamy. 5. Shred the chicken and add it back into the Crockpot. Give everything a good stir and taste to adjust the seasonings if needed. 6. Let it cook on HIGH for about 5-10 more minutes to let all those flavors come together. Load it up with all your favorite toppings, squeeze a little fresh lime over each bowl and serve with tortilla chips. So good, y’all — and even better leftover! #soup #soupseason #crockpot #tacosoup — @britscookin TikTok