Slow Cooker Taco Soup
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This Slow Cooker Taco Soup is the ultimate comfort food for busy days. Packed with tender chicken, flavorful meatballs, and hearty vegetables, it’s the perfect dish to warm you up. Let your crock pot do the work while you enjoy a delicious, stress-free meal.
Looking for more crock pot recipes? Try this slow cooker Mongolian beef or high protein chili next.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Mexican Taco Soup slow cooker:
Ingredient Notes
Chicken Stock: Use 8 cups of low-sodium chicken stock to keep the soup flavorful but not overly salty. Vegetable stock works if you want a vegetarian base.
Diced Tomatoes: Two cans (14 oz each) of diced tomatoes, drained. Fire-roasted tomatoes will add a smoky depth, but regular diced or Rotel tomatoes are great alternatives.
Chicken Breasts:. Swap for rotisserie chicken if you’re short on time.
Ground Beef: I recommend using lean ground beef. Ground turkey can also be used.
Seasonings: A combination of cumin, paprika, garlic powder, and onion powder gives the soup its signature taco flavor. Alternatively, you could use one packet of taco seasoning.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Protein Options: Swap chicken and beef for ground turkey, sausage, or even plant-based meat.
Veggie Boost: Add corn, black beans, or bell peppers for more color and texture.
Spice It Up: Add diced jalapeños or a pinch of cayenne for extra heat.
Cheese Lovers: Use queso fresco or pepper jack for a different flavor profile.
How to make this Slow Cooker Taco Soup Recipe: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Start by seasoning the ground beef with half of the salt and pepper.
Step 2: Form it into meatballs about 1 tablespoon each.
Step 3: Cut the cabbage in half and slice it into thin strips.
Step 4: Add the chicken breast, meatballs, diced tomatoes, cabbage, remaining seasonings, and stock to your slow cooker
Step 5: Set the slow cooker to cook on low for 7-8 hours or on high for 4-5 hours. Once the cooking time is complete, remove the chicken breast and shred it with two forks, then return it to the slow cooker and stir.
Step 6: Serve the soup in bowls and top with sliced avocado, a squeeze of lime juice, chopped cilantro, sour cream, and shredded Mexican cheese.
Recipe Tips and Tricks
This soup freezes beautifully. Portion into airtight containers for easy grab-and-reheat meals.
Serve with tortilla chips or crushed taco shells for an extra layer of texture.
Add a splash of hot sauce or a sprinkle of smoked paprika for added depth.
Use two forks or a hand mixer to shred the chicken quickly once cooked.
Frequently Asked Questions
Can I use pre-cooked chicken?
Yes! Add shredded rotisserie chicken during the last hour of cooking to save time.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
What can I serve with taco soup?
Pair it with tortilla chips, cornbread, or a fresh side salad for a complete meal.
More Dinner Ideas
I hope you love this Taco Soup Recipe Slow Cooker. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
Slow Cooker Taco Soup
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 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
Instructions
- Start by seasoning the ground beef with half of the salt and pepper, then form it into meatballs about 1 tablespoon each.
- Cut the cabbage in half and slice it into thin strips.
- Add the chicken breast, meatballs, diced tomatoes, cabbage, remaining seasonings, and stock to your slow cooker.
- Set the slow cooker to cook on low for 7-8 hours or on high for 4-5 hours.
- Once the cooking time is complete, remove the chicken breast and shred it with two forks, then return it to the slow cooker and stir.
- Serve the soup in bowls and top with sliced avocado, a squeeze of lime juice, chopped cilantro, sour cream, and shredded Mexican cheese.
Notes
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data