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Crockpot Summer Taco Soup Recipe

Crockpot Summer Taco Soup Recipe
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★★★★★

5.1 from 23 reviews

This Crockpot Summer Taco Soup is a hearty and flavorful slow-cooked meal combining tender chicken, savory beef meatballs, fresh cabbage, and a blend of aromatic spices. Perfect for a comforting lunch or dinner, it’s easy to prepare and offers a vibrant medley of tastes complemented by classic taco toppings like avocado, lime, cilantro, sour cream, and shredded cheese.

Ingredients

Scale

Meat and Broth

  • 8 cups chicken stock
  • 1 lb boneless, skinless chicken breasts
  • 1 lb ground beef

Vegetables

  • 2 (14 oz) cans diced tomatoes, drained
  • ½ head cabbage, thinly sliced

Spices

  • 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)

Optional Toppings

  • Avocado, sliced
  • Lime wedges
  • Fresh cilantro, chopped
  • Sour cream
  • Shredded Mexican cheese

Instructions

  1. Make the Meatballs: Season the ground beef with half of the salt and pepper. Shape the mixture into small meatballs, about 1 tablespoon each. Heat a pan over medium-high heat and sear the meatballs just until browned on all sides to help them hold together during cooking.
  2. Prep the Cabbage: Slice half of the cabbage head into thin strips to add a fresh crunch and texture to the soup.
  3. Build the Soup: In your slow cooker, place the chicken breasts, browned meatballs, drained diced tomatoes, sliced cabbage, all the spices (cumin, paprika, onion powder, garlic powder, remaining salt and pepper), and chicken stock. Stir gently to combine without breaking the meatballs.
  4. Cook: Cover the slow cooker and cook on low for 7 to 8 hours, or on high for 4 to 5 hours. The chicken should be cooked through and the flavors well blended by the end.
  5. Serve & Garnish: Remove chicken breasts and shred them with two forks, then return to the soup and stir well. Ladle the soup into bowls and top with optional garnishes such as sliced avocado, a squeeze of lime juice, chopped cilantro, a dollop of sour cream, and a sprinkle of shredded Mexican cheese.

Notes

  • Searing the meatballs before adding them to the slow cooker helps them retain their shape and adds flavor.
  • You can substitute ground turkey for beef for a leaner option.
  • If you prefer a spicier soup, add chopped jalapeños or a dash of hot sauce to taste.
  • The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Adjust the salt and pepper according to your taste preference.
  • Use fresh lime juice for the best citrus flavor in the toppings.

Nutrition

Keywords: taco soup, crockpot recipes, slow cooker soup, summer soup, chicken soup, ground beef soup, easy dinner, Mexican inspired

Find it online: https://recipeswithmia.com/crockpot-summer-taco-soup-recipe/