Crock-pot Creamy Chicken Taco Soup

As I promised this is a delicious soup that will use up any leftover chicken mix that you made using my recipe for  Crockpot Creamy Chicken Taco's and Nachos.
It's incredibly easy to make and uses common pantry staples.
You'll be in love with this soup, it's so easy to adapt to your family's particular likes.

Crockpot Creamy Chicken Taco Soup

3-4 c. chicken broth

2 c. left over Creamy chicken Taco meat

1-2 Tbsp. taco seasoning mix

1 (14 oz.) cans black beans or pinto beans, rinsed and drained

1 (8 oz.) pkg cream cheese, cubed, at room temp.

1 c. cheddar cheese, shredded

Suggested garnishes:

diced tomatoes

diced avocado

sour cream

additional shredded cheese

Dorito's style tortilla chips, lightly crushed

In a 5 qt. slow cooker, pour in the broth, add the chicken mix and stir until the chicken has distributed throughout the broth.

Stir in the taco seasoning and canned beans.

Cover and cook on HIGH 3 hours, or on LOW for 5 hours.

Place the softened cream cheese in a microwave safe bowl and microwave for about 30 seconds, or until the cream cheese is very soft and almost liquid-ey (I know that's not a word, but I like it).

Stir in the cream cheese and 1 c. shredded cheese into the soup, cover and continue to cook about 1 additional hour.

When ready to serve, garnish with all of your favorite toppings! 

This recipe is pretty flexible.  You can add more canned beans, corn, canned tomatoes or whatever you think sounds good.  

The quantity of the broth is simply a guideline measurement.  Adding more will make the soup more broth-like, less will make a thicker dish. 

On the taco seasoning, simply use these measurements as a guideline for your family's personal tastes.

Helpful hint: a taco seasoning packet generally has 6 Tbsp. seasoning mix in it.