Soup isn’t always the first choice for kids, but this Crockpot Taco Soup is an exception. It’s like having taco night in a bowl! The flavors are bold, the toppings make it fun, and with the slow cooker doing all the work, it’s perfect for busy days. Just set it and forget it, then serve it with all the taco toppings you like to make it extra special!
For more set-it-and-forget-it kinds of recipes, be sure to also check out my Crockpot Soy Honey Garlic Chicken recipe, Crockpot Rump Roast, or simply 35+ ideas for your next dump-and-go crock pot dinner!
📖 Recipe
Crockpot Slow Cooker Taco Soup
This hearty and flavorful taco soup is a delicious fusion of American and Mexican cuisine. The rich broth is packed with a medley of flavors, including savory ground beef, tender chicken, and a vibrant blend of spices.
Ingredients
- 8 cups chicken stock
- 2 (14 oz) cans of diced tomato, drained
- 1 lbs. chicken breasts
- 1 lbs. ground beef
- ½ head cabbage
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper, or to taste
- 1 teaspoon salt, or to taste
- Toppings:
- Avocado
- Lime
- Cilantro
- Dollop of sour cream
- Shredded Mexican cheese
Instructions
- Form ground beef into small meatballs (about 1 inch in diameter) and season with salt and pepper.
- Next, cut the cabbage in half and then slice it into small strips.
- Add chicken breasts, meatballs, diced tomatoes, cabbage, seasonings, and chicken stock to slow cooker.
- Cook on low for 7-8 hours or high for 4-5 hours.
- Ladle soup into bowls. Garnish with avocado, lime juice, cilantro, sour cream, and shredded Mexican cheese.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 418Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 110mgSodium: 750mgCarbohydrates: 18gFiber: 4gSugar: 7gProtein: 42g
Ingredients
- Chicken stock: Forms the rich base of the soup, enhancing the flavors.
- Diced tomatoes: Adds a fresh, tangy taste and a bit of color to the soup.
- Chicken breasts: A lean protein that becomes tender as it slow cooks.
- Ground beef: Adds a hearty flavor; shaped into mini meatballs for a fun twist.
- Cabbage: Adds texture and a mild sweetness that pairs well with the spices.
- Cumin: Provides a warm, earthy flavor that’s classic in taco seasoning.
- Paprika: Adds a bit of smokiness and color to the soup.
- Onion powder and garlic powder: For depth of flavor without extra chopping.
- Salt and black pepper: Essential for seasoning and balancing the flavors.
See recipe card for quantities.
How to Make Crockpot Taco Soup
Form ground beef into small meatballs (about 1 inch in diameter) and season with salt and pepper.
Next, cut the cabbage in half and then slice it into small strips.
Add chicken breasts, meatballs, diced tomatoes, cabbage, seasonings, and chicken stock to slow cooker.
Cook on low for 7-8 hours or high for 4-5 hours.
Ladle soup into bowls. Garnish with avocado, lime juice, cilantro, sour cream, and shredded Mexican cheese.
Hint: for extra flavor, quickly brown the meatballs in a skillet before adding them to the slow cooker. It’s an optional step, but it adds a nice depth of flavor!
Substitutions & Variations
- Vegetarian option: Skip the chicken and meatballs, and add black beans or chickpeas for protein.
- Spicy version: Add a chopped jalapeño or a pinch of cayenne pepper if you like a little heat.
- Different meats: Swap chicken breasts for shredded beef or even ground turkey if preferred.
💭Crucial Success Tips
Layer the flavors by seasoning the meatballs before adding them to the crockpot, and don’t forget the toppings—they bring the taco experience to life in every bowl!
FAQ
Definitely! Ground turkey works great for the meatballs and keeps the soup a bit lighter.
You can make it a day ahead—just refrigerate and reheat when ready to serve. The flavors will be even better the next day!
Yes! This soup freezes well. Just let it cool completely, then portion into freezer-safe containers for up to 3 months.
How to Store Crockpot Taco Soup
Store leftover taco soup in an airtight container in the fridge for up to 3 days. It also freezes beautifully for up to 3 months—just reheat it on the stove or microwave when ready to enjoy.
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