Crockpot Taco Soup

Crockpot Taco Soup is a hearty, flavorful, and comforting dish that brings all the flavors of tacos into a warm, brothy bowl. With chicken, beef meatballs, cabbage, tomatoes, and Mexican-inspired spices simmered slowly, this soup is rich, nourishing, and perfect for family dinners. Top it with fresh garnishes like avocado, lime, sour cream, and cheese for the ultimate cozy meal.

Why You’ll Love This Recipe

• A one-pot slow cooker meal with minimal prep.
• Combines chicken and beef for extra heartiness.
• Packed with taco-inspired flavors.
• Customizable with fresh toppings.
• Perfect for meal prep and freezer-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Soup base:

• 8 cups chicken stock
• 2 (14 oz) cans diced tomatoes, drained
• 1 lb chicken breasts
• 1 lb ground beef
• ½ head cabbage, thinly sliced
• 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 slices
• lime wedges
• fresh cilantro
• sour cream
• shredded Mexican cheese

Directions

1. Prepare the beef
   • Season ground beef with half the salt and pepper.
   • Form into small meatballs, about 1 tablespoon each.
2. Prepare the cabbage
   • Slice cabbage into thin strips.
3. Assemble the soup
   • Add chicken breasts, meatballs, diced tomatoes, cabbage, seasonings, and chicken stock to the slow cooker.
4. Cook
   • Cook on low for 7–8 hours or high for 4–5 hours.
5. Shred the chicken
   • Remove chicken breasts, shred with two forks, and return to the pot. Stir everything together.
6. Serve
   • Ladle soup into bowls and top with avocado, lime, cilantro, sour cream, and shredded cheese.

Servings and timing

• Servings: 6–8
• Prep time: 15 minutes
• Cook time: 7–8 hours (low) or 4–5 hours (high)
• Total time: 8 hours (hands-off)

Variations

• Add black beans, pinto beans, or corn for extra body.
• Spice it up with chili powder, jalapeños, or hot sauce.
• Use ground turkey instead of beef for a lighter version.
• Swap cabbage for zucchini or bell peppers.
• Make it creamy by stirring in a little cream cheese before serving.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze for up to 3 months in freezer-safe containers.
• Reheat gently on the stovetop or in the microwave until warm.

FAQs

Can I use pre-cooked chicken?

Yes, add shredded cooked chicken during the last 30 minutes of cooking.

Can I make this vegetarian?

Yes, swap the chicken and beef for beans and extra vegetables.

Do I need to drain the tomatoes?

Yes, draining prevents the soup from being too watery.

Can I use ground beef without making meatballs?

Yes, just brown the beef before adding to the slow cooker.

Can I add taco seasoning instead of individual spices?

Yes, replace the spice blend with one packet of taco seasoning.

Can I make this on the stovetop?

Yes, simmer everything in a large pot for about 1–1.5 hours until flavors meld.

What’s the best way to thicken the soup?

Let it simmer uncovered for 20–30 minutes or stir in a little tomato paste.

Can I make it spicier?

Yes, add diced jalapeños, chipotle peppers, or extra chili powder.

How do I keep the avocado fresh if prepping ahead?

Add avocado right before serving and squeeze lime juice over it to prevent browning.

What side dishes go well with taco soup?

Serve with tortilla chips, cornbread, or a side salad.

Conclusion

Crockpot Taco Soup is a flavorful, comforting, and easy-to-make recipe that combines the best parts of tacos with the coziness of soup. Loaded with chicken, beef meatballs, cabbage, and Mexican spices, it’s hearty and customizable with fresh toppings. Perfect for weeknight dinners, meal prep, or gatherings, this soup will quickly become a family favorite.

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