The pot lid rattles and you know dinner is almost ready. That lil' chatter of the float valve letting out steam tells you things are cookin' just right. You kinda get that warm feeling knowing soon you gonna enjoy a bowl of hearty soup that's been slowly soaking up flavors all day.
You notice the gentle hiss from the valve as the broth depth thickens, scents sneaking out reminding you of cozy nights. The chicken’s been tenderly pullin' apart in there, soaking up all the spice and goodness inside your cooker. It's dang satisfying to wait for slow cooker meals 'cause every bite feels like a dang hug for your belly.
You recall putting everything in without chopping even a thing then letting the cooker do its work. It’s like you set it and forgot it kinda deal, but with way better results. Patience definitely pays off, and that float valve popping up is your dinner bell ringin'.
The Truth About Fast Tender Results
- Your float valve tells you when to get excited. When it pops, pressure’s up and that soup’s on its way to tender deliciousness.
- Broth depth is key. You want enough liquid to cover the beans and chicken so everything softens properly but not so much it gets watery.
- Tender pull means the chicken's just right. You want it shreddable, juicy, not dry or rubbery from rushing it.
- Valve hiss on natural release is your cue to slow your roll. Poppin’ the lid too fast will make your soup lose that slow-cooked flavor and texture.
- Kinda funny how slow cooking gets you great results without you standin’ over the stove all day, eh?
What Goes Into the Pot Today
- 1 cup mild salsa - this adds a sweet and tangy base without needing fresh tomatoes or chopping.
- 15 ounce can black beans, rinsed and drained - they bring texture and protein to the soup.
- 15 ounce can pinto beans, rinsed and drained - adding a hearty earthiness to the mix.
- 15 ounce can corn, drained - for a pop of sweetness and color, straight from the can.
- 14.5 ounce can petite diced tomatoes - no chopping needed and they add a juicy bite.
- 3 tablespoons homemade or store-bought taco seasoning - this brings all the flavor without effort.
- 2 cups low sodium chicken broth - broth depth is important here to make it rich but not soggy.
- 1 pound boneless skinless chicken breasts - the star protein that becomes tender and tasty.
The Full Pressure Cooker Journey
- Step 1 Put your mild salsa into the slow cooker pot. It's already got flavor so it works real good as a base.
- Step 2 Drop in your black beans, pinto beans, and corn. Don’t worry about rinsing too hard as long as you drain good.
- Step 3 Add the petite diced tomatoes right on top without any chopping required.
- Step 4 Sprinkle in your taco seasoning. You gotta make sure it's spread evenly to get flavor in every bite.
- Step 5 Pour in the chicken broth, paying attention to broth depth. It should just cover your ingredients but not swim in it.
- Step 6 Lay the chicken breasts gently on top of the mix. Don’t stir them in, no need to.
- Step 7 Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. You’ll hear the valve hiss and then the float valve will pop, which means it’s pressurized and cookin’.
- Step 8 When done, remove chicken breasts and do that tender pull shredin’ with two forks. Toss it back in and stir well. Let the soup warm through a bit before serving.
Time Savers That Actually Work
- No chopping tactic. Using canned beans, corn, and diced tomatoes means much less prep and a lot less mess.
- Using store-bought taco seasoning if you ain’t got your own mix handy saves you bunches of time without skimping on flavor.
- Starting the slow cooker early in the day so dinner’s ready when you walk in the door. It’s like dinner’s waiting for you to come home.
When You Finally Get to Eat
You see that bowl fill up with all those rich colors from black beans to corn floating on top. The broth's got this thick, comforting depth you didn’t expect from just cans dumping in.
You taste the tender pull of chicken soaked in taco seasoning, mingling with the subtle sweet heat of salsa. It’s kinda like a warm hug for your insides.
The optional toppings add brightness and creaminess. Dollops of Greek yogurt or sour cream, a sprinkle of cheese, and the crunch of tortilla chips make each spoonful interesting and satisfying.
Smart Storage That Actually Works
- Fridge storage works great for leftovers. Place your soup in airtight containers and it should keep well 3 to 4 days.
- Freezing individual portions is awesome for busy days later. Just scoop into freezer-safe bags or containers.
- When reheating, warm gently on the stove or in short bursts in the microwave. You wanna keep that broth depth and chicken tender pull intact.
- If you’ve got leftovers, you can also use the soup as a taco filling or even mix it with rice for a different meal.
Common Questions and Real Answers
- Q: Can I use chicken thighs instead of breasts? A: Yeah you can, but thighs might need a tad less time since they get tender quicker. Just keep an eye on your float valve popping.
- Q: Do I have to rinse the canned beans? A: It’s best to rinse 'em to get rid of extra sodium and stuff, but if you’re in a rush you can skip rinsing.
- Q: What if my soup looks watery? A: Maybe your broth depth was too much or you opened the lid too soon. You can thicken it on the stove with a quick simmer or a bit of cornstarch mix.
- Q: How do I know when chicken is tender enough? A: Look for that tender pull where it shreds easily with forks, no see-sawing or rubbery bites.
- Q: Can I do this in a pressure cooker instead of slow cooker? A: For sure just adjust cook time to about 20 min high pressure and use natural release for best texture.
- Q: What toppings do you recommend? A: Cilantro, green onions, avocado, cheese, Greek yogurt or sour cream, and tortilla chips all work great to add texture and flavor.
Easy Slow Cooker Chicken Taco Soup (No Chopping) + Video
Equipment
- 1 Slow cooker 6-quart recommended
Ingredients
Main ingredients
- 1 cup mild salsa
- 15 ounce can black beans rinsed and drained
- 15 ounce can pinto beans rinsed and drained
- 15 ounce can corn drained
- 14.5 ounce can petite diced tomatoes
- 3 tablespoons taco seasoning homemade or store-bought
- 2 cups low sodium chicken broth
- 1 pound boneless skinless chicken breasts
Instructions
Instructions
- Put your mild salsa into the slow cooker pot.
- Drop in your black beans, pinto beans, and corn.
- Add the petite diced tomatoes on top.
- Sprinkle in taco seasoning evenly.
- Pour in broth to cover ingredients, then lay chicken breasts on top without stirring.
- Cover and cook on low 6–8 hours. Shred chicken when done and stir back in. Warm through before serving.
