Slow Cooker Taco Soup Recipe
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This slow cooker taco soup will give you the ultimate comfort food experience! It combines tender chicken, juicy meatballs, fresh cabbage, and delicious spices to create a hearty, protein-packed meal like no other. Top it off with avocado slices, melty cheese, and a dollop of sour cream and you’ve got the best crockpot taco soup that will ever grace your dinner table!
Nothing beats a warming, comforting, and incredibly satisfying meal for the whole family, and this slow cooker taco soup checks all the boxes. It’s like all the best taco flavors decided to have a party in a bowl!
It’s so easy to make – just set it and forget it earlier in the day, and you’ll have a delicious meal waiting for you at dinnertime. The soup will simmer while you’re out and about and there’s very little actual hands-on input you need to give. Perfect for those busy days!
This soup is perfect for chilly evenings when you want something warm and hearty. Serve it for Taco Tuesday with a fun twist, meal prep it for stress-free lunches, or bring it to a potluck – every party I bring this to is a success! Don’t forget to load it up with your favorite toppings for the ultimate taco soup experience.
Why You’ll Love This Recipe
- Easy dinner: Just toss everything into your slow cooker, let it work its magic, and you’ll have a hearty, delicious dinner to serve and enjoy.
- Hearty and delicious: Enjoy restaurant-quality taco soup at home anytime you want. This soup is rich, flavorful, and incredibly tasty, perfect as a main dish or as a side.
- One-pot wonder: Fewer dishes to clean means more time to relax and savor the deliciousness!
- Customizable: Make this soup as simple or as loaded as you like. Customize your bowl with as many toppings as you want and enjoy a burst of flavor and texture with every bite.
- Great for meal prep: Make a big batch and have delicious meals ready throughout the week.
How to Make Slow Cooker Taco Soup
Impress your family with this drool-worthy crockpot taco soup! You don’t have to worry about the pot boiling over, burning vegetables, or overcooking. With only 15 minutes of prep time and some simple, everyday ingredients, everyone is sure to leave the table full and happy.
The final recipe with all the toppings has more than 10 ingredients. I know how important it is to keep it simple, so if you want to keep it to a strict 10 like all other recipes on this blog, you can! Here’s how I break it down. There are 10 ingredients, plus salt for the soup. Toppings are extra. The soup is hearty enough on its own, so if that’s all you want, it will be delicious as is.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Chicken stock: Serves as the flavorful base of the soup. I use the low sodium we will be adding salt separately.
- Diced tomatoes: Brings a tangy, slightly sweet flavor that balances the spices. I use canned regular diced tomatoes, but you can also use canned fire roasted tomatoes for extra flavor and smokiness.
- Chicken breasts: Shredded into the soup for added protein. No beans in this recipe!
- Ground beef: Adds richness and the classic taco flavor we all love.I recommend using lean ground beef.
- Cabbage: Adds bulk and a slightly sweet, crunchy texture that complements the soup.
- Cumin: Brings warm, earthy, and slightly nutty undertones essential for taco flavor.
- Paprika: Adds a smoky and slightly sweet flavor to enhance the overall depth.
- Onion powder
- Garlic powder
- Ground black pepper
- Salt
Toppings suggestions:
- Avocado: Avocado slices add creamy richness and help balance the spices.
- Lime: A squeeze of fresh lime juice at the end brightens up the dish and enhances the taco flavors.
- Cilantro: Adds a pop of freshness.
- Sour cream: Provides a cool, creamy contrast to the warm, rich soup.
- Mexican cheese: Melted cheese is the perfect finishing touch to this delicious taco soup! I recommend shredding the cheese yourself, as it melts better than the pre-shredded kind.
Step-By-Step Instructions
This hearty slow cooker taco soup is as easy to make as it is delicious. The hardest part is waiting for it to cook because it’s going to smell amazing in your kitchen! It’s super worth the wait, though. Follow the simple steps below to start making your soon-to-be favorite soup!
Step 1: Make the meatballs
Begin by seasoning the ground beef with half of the salt and pepper, and then shaping it into meatballs that are approximately 1 tablespoon in size.
Step 2: Add the ingredients to the crockpot
Next, cut the cabbage in half and then slice it into small strips.
Add the chicken breast, meatballs, diced tomatoes, cabbage, seasonings, and stock in the crock pot.
Step 3: Slow cook
Set the slow cooker on LOW for 7-8 hours or on HIGH for 4-5 hours.
Transfer the cooked chicken breast to a bowl and shred it with two forks. Add it back into the soup once fully shredded.
Step 4: Garnish and serve
Ladle the soup into bowls and garnish with sliced avocado, lime juice, cilantro, sour cream, and shredded Mexican cheese.
Substitutions
Crockpot taco soup does require quite a number of ingredients, 10 ingredients, plus salt, and your choice of toppings, but you probably already have most of them in your kitchen or pantry. If you want to switch them up based on your preference or what you have on hand, you certainly may! Try these substitutions:
- Chicken stock: No chicken stock? Substitute with beef stock for a heartier flavor or vegetable broth for a vegetarian option.
- Diced tomatoes: Replace with tomato sauce if you prefer a smoother consistency.
- Chicken breasts: Use boneless, skinless chicken thighs for juicier meat. In a pinch, use rotisserie chicken for convenience.
- Ground beef: If you prefer a different protein, you can substitute with ground chicken or ground turkey.
- Cabbage: Spinach, kale, or shredded lettuce are ideal alternatives for cabbage in this recipe.
- Cumin: Substitute with coriander or a pinch of curry powder for a similar warm spice profile.
- Paprika: Use smoked paprika for more intensity or chili powder for added heat.
- Onion and garlic powder: If you prefer to use real onion and garlic, use fresh sautéed onions sautéed and fresh minced garlic.
- Avocado: Top the soup with guacamole instead of fresh avocado slices.
- Lime: You can use lemon juice for a similar tangy effect.
- Cilantro: Omit cilantro if you’re not a fan or substitute with fresh parsley.
- Sour cream: If you’re out of sour cream, substitute with Greek yogurt. Try coconut yogurt for a dairy-free option.
- Mexican cheese: Prefer to use another cheese? Substitute with any melty cheese like Cheddar, Monterey Jack, Gruyère, and Colby.
Expert Tips
- Thicken if needed: If you prefer a thicker soup, add a slurry of cornstarch and water during the last 30 minutes of cooking. You can also mash cooked beans and add them to the mix!
- Add some heat: Spice up your soup by adding a dash of hot sauce, jalapeños, chili powder, or some diced green chiles.
- Provide topping options: Set out small bowls of different toppings so everyone can customize their soup exactly the way they like it.
- Make creamy taco soup: If you prefer a creamy consistency, add a block of cream cheese to the mix!
- Make it ahead: This crockpot taco soup tastes even better the next day, as the flavors meld together. Prepare it in advance for easy meals throughout the week.
- Taste and adjust: Always taste the soup and adjust the seasoning (salt, pepper, or spices) to your liking before serving.
How to Store This Recipe
Transfer made-ahead or leftover taco soup into an airtight container and store in the refrigerator for up to 3 days, or in the freezer for up to 1 month. When ready to enjoy, reheat over medium heat on the stove for 8 to 10 minutes, stirring frequently. Thaw frozen soup in the refrigerator overnight before reheating.
What to Serve with Slow Cooker Taco Soup
Crockpot taco soup with chicken is a meal on its own, especially when loaded with toppings, but a smaller serving makes a great appetizer or side dish. Serve it with tortilla chips, cornbread, breadsticks, rolls, chicken quesadillas, or Mexican rice (serve it as a side or mix it into the soup!).
More Easy Slow Cooker Recipes To Try
If you make this slow cooker taco soup, please leave a review. I really appreciate each and every 5-star rating and review comment!
Crock Pot Taco Soup With Chicken Recipe
Ingredients
- 8 cups chicken stock
- 2 cans diced tomato 14-ounce, drained
- 1 pounds chicken breasts
- 1 pounds ground beef
- ½ head cabbage
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper divided
- 1 teaspoon salt divided
Toppings per serving
- ¼ of a whole avocado sliced
- 2 teaspoons lime juiced
- 1 sprig cilantro
- 1 dollop sour cream
- 1 sprinkle Mexican cheese shredded
Instructions
- Begin by seasoning the ground beef with half of the salt and pepper, and then shaping it into meatballs that are approximately 1 tablespoon in size.
- Next, cut the cabbage in half and then slice it into small strips.
- Add the chicken breast, meatballs, diced tomatoes, cabbage, seasonings, and stock in the crock pot.
- Set the slow cooker on LOW for 7-8 hours or on HIGH for 4-5 hours.
- Once the cooking time is complete, ladle the soup into bowls and garnish with sliced avocado, lime juice, cilantro, sour cream, and shredded Mexican cheese.
Notes
- If you prefer a thicker soup, add a slurry of cornstarch and water during the last 30 minutes of cooking. You can also mash cooked beans and add them to the mix!
- Spice up your soup by adding a dash of hot sauce, jalapeños, chili powder, or some diced green chiles.
- Set out small bowls of different toppings so everyone can customize their soop exactly the way they like it.
- If you prefer a creamy consistency, add a block of cream cheese to the mix!
- This crockpot taco soup tastes even better the next day, as the flavors meld together. Prepare it in advance for easy meals throughout the week.
- Always taste the soup and adjust the seasoning (salt, pepper, or spices) to your liking before serving.
