This 1-minute chicken taco soup is a slow-cooker shortcut where you add everything to the pot in about one minute of hands-on prep. Chicken taco soup means tender shredded chicken in a taco-seasoned broth with beans, corn, and tomatoes. The slow cooker does the rest over several hours with no browning or chopping required. This version suits busy weeknights, beginners, and meal prep because it uses pantry staples and one pot.
Table of Contents
- What goes in the pot?
- How do you assemble it in one minute?
- How long does it take to cook?
- How do you finish and serve it?
What goes in the pot?
You need boneless skinless chicken breasts or thighs, taco seasoning, salsa or canned diced tomatoes, canned black or pinto beans, frozen or canned corn, and low-sodium chicken broth. Use one packet of seasoning or about two tablespoons homemade blend per two pounds of chicken.
Drain and rinse canned beans to keep the broth clear and less salty. Choose a chunky salsa for more texture or smooth salsa for a more uniform soup.
How do you assemble it in one minute?
Add ingredients directly to a 6-quart slow cooker insert in any order. Pour broth around the edges so the seasoning coats the chicken.
Do not add dairy, avocado, chips, or fresh lime now. Save those toppings for serving so they stay fresh.
📨 Get Free Recipes Alerts
Free · No spam · Unsubscribe anytime
- Place chicken in the bottom of the slow cooker
- Sprinkle taco seasoning evenly over the chicken
- Add beans, corn, salsa or tomatoes, then broth
- Cover with the lid and start cooking
How long does it take to cook?
Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken shreds easily with a fork. Keep the lid closed during cooking to hold heat steady.
Thicker chicken breasts take longer than small thighs. Cut very large breasts in half before adding them to help them cook evenly.
How do you finish and serve it?
Lift the chicken onto a plate and shred it with two forks. Stir the meat back into the soup and adjust thickness with a splash of broth or water.
Serve in bowls with shredded cheese, sour cream or plain yogurt, diced avocado, crushed tortilla chips, cilantro, and lime wedges. Refrigerate leftovers within two hours and reheat soup to steaming hot, with chicken reaching 165 degrees. Add a squeeze of lime just before serving to brighten the broth.
You Might Also Like
- 1-Minute Slow Cooker Beef Stew Recipe for Cold Nights
- 1-Minute Light Chicken and Vegetable Soup Recipe for November?
- 1-Minute Cooking Tips and Guides Recipe for Juicy Chicken Every Time