Crock Pot Taco Soup With Chicken Recipe

A bowl of taco soup topped with sliced avocado, shredded cheese, cilantro, and a dollop of sour cream.

Crock Pot Taco Soup With Chicken Recipe

Author: Jessica Haggard

This slow cooker taco soup will give you the ultimate comfort food experience! It’s warming, comforting, and incredibly satisfying. Did I mention it’s delicious? Just toss the hearty ingredients into your slow cooker, let it work its magic, and you’ll have a hearty, delicious dinner to serve and enjoy.

5 from 1 vote

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Prep Time 15

Cook Time 8

Total Time 8 15

Course Main Course

Cuisine Mexican

Servings servings

Calories 331 kcal

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.

Serve: 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.

Store: Transfer 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. Reheat over medium heat on the stove for 8 to 10 minutes, stirring frequently. Thaw frozen soup in the refrigerator overnight before reheating.

Nutrition

Calories: 331kcalCarbohydrates: 17gProtein: 30gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 84mgSodium: 759mgPotassium: 925mgFiber: 3gSugar: 8gVitamin A: 328IUVitamin C: 32mgCalcium: 80mgIron: 3mg

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