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Bowls of chicken taco soup topped with sliced avocado, cheese, and sour cream on a marble surface. A striped towel, small dish of shredded cheese, and cilantro garnish in the background.

Crockpot Taco Soup

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Prep Time 15 minutes
Cook Time 6 hours
Servings 8
Calories 302 kcal

Ingredients
  

  • 8 cups chicken stock
  • 2 cans 14 ounces each diced tomatoes, drained
  • 1 pound chicken breasts
  • 1 pound ground beef
  • 1/2 head cabbage sliced into strips
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper or to taste
  • 1 teaspoon salt or to taste

Toppings

  • Sliced avocado
  • Lime wedges
  • Chopped cilantro
  • Sour cream
  • Shredded Mexican cheese

Instructions
 

  • Season the ground beef with half of the salt and pepper. Shape the beef into small meatballs, approximately 1 tablespoon in size.
  • Cut the cabbage in half and slice it into thin strips.
  • Place the chicken breasts, meatballs, diced tomatoes, cabbage, seasonings, and chicken stock into your slow cooker.
  • Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the chicken is fully cooked and tender.
  • Once done, shred the chicken directly in the slow cooker using two forks, or remove it, shred it, and return it to the soup.
  • Ladle the soup into bowls and garnish with your favorite toppings, such as avocado slices, a squeeze of lime juice, chopped cilantro, sour cream, and shredded cheese.

Nutrition

Serving: 1 bowlCalories: 302kcalCarbohydrates: 9gProtein: 28gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 84mgSodium: 739mgPotassium: 637mgFiber: 0.5gSugar: 3gVitamin A: 152IUVitamin C: 1mgCalcium: 26mgIron: 2mg
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