With hectic work and school schedules, getting a home-cooked dinner on the table during the week can be tricky. But this easy, slow cooker taco soup solves that problem! Simple pantry ingredients like ground beef, tomatoes, cabbage, chicken, and spices make this taco soup. You get a huge flavor payoff without having to spend hours cooking. The slow cooker does all the work, turning the ingredients into a hearty, comforting Tex-Mex-inspired soup. Topped with all your favorite taco garnishes, this will become a new family favorite go-to for busy weeknights. For another nutritious and comforting soup, read our Ginger Pumpkin Soup recipe, highlighting the health benefits of ingredients like ginger.
The Ingredients
This slow-cooker taco soup comes together with simple, everyday ingredients you likely have on hand:
- Ground beef – you can use lean ground turkey instead for a leaner option
- Chicken breasts – boneless and skinless work best
- Diced tomatoes – we use petite diced for extra texture
- Green cabbage – sliced thinly so it cooks down
- Homemade taco seasoning – a blend of cumin, paprika, garlic powder, onion powder, salt, and pepper
- Chicken broth – use reduced-sodium if you prefer
- The beauty of this recipe is its flexibility.
Prepare Your Slow Cooker Taco Soup
Thanks to the slow cooker, preparing this flavorful slow cooker taco soup is a total breeze. First, brown the ground beef and chicken to build flavor. Then, add the vegetables, seasonings, and chicken broth to the slow cooker.
If your slow cooker has a sauté function, you can skip dirtying extra dishes by sautéing the meat right in the insert.
Once all the ingredients are in the pot, stir well, cover, and simmer on low for 7-8 hours. The slow cooker does all the work while you continue your day!
Before serving, shred the cooked chicken and stir it back into the soup—top bowls with your favorite taco garnishes, such as avocado, cheese, cilantro, and lime.
Tips and Tricks for Taco Soup Success
From ingredient prep to the final presentation, here are our best tips and tricks for making this slow-cooker taco soup extra delicious.
- For the best flavor, add the dried spices like cumin, paprika, onion powder, and garlic powder at the beginning so they can slowly infuse the soup as it simmers.
- Take a couple extra minutes to brown the ground beef and chicken before adding to the slow cooker. Browning adds a deeper, richer flavor.
- If desired, you can shred the chicken and divide it among serving bowls before ladling in the soup.
- For convenience, this soup freezes well for up to 3 months. Let cool completely before transferring to airtight containers.
- You can customize the soup to your taste and what you have on hand. For example, you can use different beans, additional vegetables like corn or peppers, lean ground turkey instead of beef, etc.
With these tips and tricks, you’ll be making this phenomenal taco soup again and again.
Serving Up Your Soup
You can serve this versatile taco soup in several ways:
- On its own in a bowl for a simple weeknight dinner
- Over rice or quinoa for added grains
- With crushed tortilla chips or strips for dipping
- Topped with sliced avocado, shredded cheese, diced onion, sour cream, etc.
- Accompanied by a fresh green salad
- In bread bowls for a fun presentation
- With hot sauce or salsa on the side to amp up the spice level
The options are endless when it comes to serving up this flavorful soup! Get creative with different toppings and sides based on your preferences and what you have on hand.
Bring the Taco Flavor Home with Slow Cooker Taco Soup
Look no further than this slow cooker taco soup for an easy, budget-friendly taco night without leaving your house. It provides the Tex-Mex flavors and fun customization of taco night conveniently made in your crockpot.
With minimal hands-on time, you can whip up this hearty soup using pantry staples. Then head home to a house filled with mouthwatering aromas and dinner ready when you are.
Top with all your favorite taco toppings and sit down to enjoy a cozy, flavor-packed meal. This soup makes Taco Tuesdays a breeze or works for any night of the week when taco cravings strike.
We hope you enjoy this easy and delicious slow-cooker taco soup recipe! If you try it, let us know how it turned out by commenting below. We’d love your feedback on the flavor if you customized or added any ingredients, tips for making it, and your overall experience cooking this soup. Connecting with readers helps us continuously improve our recipes, so don’t be shy – post your comment below!
Slow Cooker Taco Soup
Ingredients
- 8 cups chicken stock
- 2 cans diced tomato, drained 14 oz. cans
- 1 lb. chicken breasts skinless, boneless
- 1 lb. 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
- Begin by seasoning the ground beef with half of the salt and pepper
- Shape the ground beef into meatballs that are approximately 1 tbsp in size.
- Cut the cabbage in half and then slice it into small strips.
- In your slow cooker, combine the chicken breast, meatballs, diced tomatoes, cabbage, all the seasonings, and the stock.
- Set the slow cooker to cook for 7-8 hours on low or 4-5 hours on high.
- Once the cooking time is complete, remove the chicken breasts from the soup and shred using two forks. Then, return theshredded chicken to the soup and stir to combine
- Ladle the soup into bowls and garnish withsliced avocado, lime juice, cilantro, sour cream, and shredded Mexican cheese.
Notes
- Add the dried spices like cumin, paprika, onion powder, and garlic powder at the start so they have time to infuse the dish as it simmers.
- Take just a couple extra minutes to brown the ground beef and chicken before adding them to the slow cooker. Browning adds richer flavor and texture, enhancing the soup.
- If desired, you can also shred the chicken and divide it among individual serving bowls before ladling in the soup.
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