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Quick Slow Cooker Chicken Taco Soup: Easy 20-Min Prep

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This quick slow cooker chicken taco soup is a weeknight hero with only 20 minutes of prep. It features tender shredded chicken, black beans, corn, and a smoky, tangy broth that tastes like it simmered all day.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (or thighs for extra juiciness)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained (or 1.5 cups frozen corn, no need to thaw)
  • 1 can (14.5 oz) diced tomatoes with green chiles (like Rotel)
  • 1 can (14.5 oz) tomato sauce
  • 1 medium onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 tsp garlic powder if you’re in a rush)
  • 1 packet (1 oz) taco seasoning (or homemade: 2 tsp chili powder, 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp oregano, salt, and pepper)
  • 1 tsp ground cumin
  • 1/2 tsp chili powder (adjust for heat preference)
  • 2 cups low-sodium chicken broth (or water with a bouillon cube)
  • Juice of 1 lime (fresh is best, but bottled works in a pinch)
  • Salt and black pepper to taste
  • Optional toppings: shredded cheese, sour cream, avocado, fresh cilantro, tortilla chips, or sliced jalapeños

Instructions

  1. Prep the vegetables: Dice the onion and mince the garlic. Place the onion and garlic directly into the slow cooker.
  2. Add the canned goods: Drain and rinse the black beans, then add them to the pot. Add the drained corn, diced tomatoes with green chiles, and tomato sauce.
  3. Season the broth: Sprinkle the taco seasoning, cumin, chili powder, and a pinch of salt and pepper over the mixture. Pour in the chicken broth and stir everything together until the spices are mostly dissolved.
  4. Add the chicken: Nestle the chicken breasts into the liquid, making sure they’re mostly submerged. If they stick out a little, that’s fine—they’ll cook down. I sometimes cut large breasts in half to ensure even cooking.
  5. Cook low and slow: Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The chicken is done when it shreds easily with a fork.
  6. Shred the chicken: About 30 minutes before serving, remove the chicken breasts to a cutting board. Use two forks to shred the meat—it should fall apart effortlessly. If it doesn’t, give it another 30 minutes in the pot. Return the shredded chicken to the soup and stir well.
  7. Finish with lime: Squeeze the juice of one lime into the soup and stir. This brightens all the flavors and cuts through the richness. Taste and adjust salt or spices—I often add an extra pinch of cumin here.
  8. Serve and garnish: Ladle the soup into bowls and let everyone add their own toppings. The soup should be thick enough to coat the back of a spoon but still brothy. If it’s too thick, stir in a splash of broth or water.

Notes

Don’t lift the lid during cooking—it adds 20-30 minutes each time. Shred chicken while warm for best texture. For deeper flavor, sauté onion and garlic before adding. Watch the salt: canned goods and taco seasoning are already salty. To thicken, mash some beans against the side of the slow cooker. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: slow cooker chicken taco soup, easy chicken taco soup, quick slow cooker soup, weeknight dinner, chicken soup, taco soup

Find it online: https://lyrafeast.com/quick-slow-cooker-chicken-taco-soup-easy-20-min-prep/