Description
Crockpot Taco Soup is a hearty, flavorful slow cooker recipe that blends chicken, beef meatballs, cabbage, tomatoes, and taco-inspired spices into a rich and cozy dish. Topped with fresh garnishes like avocado, lime, sour cream, and cheese, it’s a comforting family favorite perfect for meal prep.
Ingredients
Soup base:
8 cups chicken stock
2 (14 oz) cans diced tomatoes, drained
1 lb chicken breasts
1 lb ground beef
1/2 head cabbage, thinly sliced
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper (or to taste)
1 tsp salt (or to taste)
Toppings:
Avocado slices
Lime wedges
Fresh cilantro
Sour cream
Shredded Mexican cheese
Instructions
- Season ground beef with half the salt and pepper, then form into small meatballs (about 1 tbsp each).
- Slice cabbage into thin strips.
- Add chicken breasts, meatballs, diced tomatoes, cabbage, seasonings, and chicken stock to the slow cooker.
- Cook on low for 7–8 hours or high for 4–5 hours.
- Remove chicken, shred with two forks, then return to the pot. Stir well.
- Ladle into bowls and top with avocado, lime, cilantro, sour cream, and cheese.
Notes
- 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 option.
- Swap cabbage for zucchini or bell peppers.
- Stir in cream cheese at the end for a creamy variation.
- Prep Time: 15 minutes
- Cook Time: 7–8 hours (low) or 4–5 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 290 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 80 mg
