Easy, Budget-Friendly Crockpot Taco Soup Your Family Will Love

I’m always on the lookout for simple, hearty meals that I can whip up without much fuss, especially when I’m juggling family activities and work. That’s why this Easy, Budget-Friendly Crockpot Taco Soup has quickly become one of our favorites. Not only is it packed with flavor, but it’s also incredibly affordable, making it the perfect weeknight meal for families trying to stick to a budget. With just a few simple ingredients, it’s a meal that feels fancy but doesn’t break the bank!

The best part? You can throw everything into the slow cooker in just 15 minutes, and let it do the work for you. It’s one of those recipes that doesn’t require a lot of hands-on time, but the result is always comforting and delicious. Whether you’re serving it up on a chilly evening or need a dish to feed a crowd, this soup is a crowd-pleaser that will leave everyone asking for seconds.

We all know how tricky it can be to find meals that everyone in the family loves, but this taco soup is always a hit. From my picky eaters to my husband, no one ever turns it down. Plus, the toppings make it even more fun to customize! Give it a try, and I think you’ll find that it’ll become a staple in your weekly rotation too.

Ingredients

• 8 cups chicken stock: Start by adding 8 cups of chicken stock to the slow cooker, which will create a flavorful base for the soup.

• 2 (14 oz) cans of diced tomato, drained: Add in two 14 oz cans of drained diced tomatoes for a burst of tangy goodness that complements the savory broth.

• 1 lbs. chicken breasts: Place 1 lb of chicken breasts into the slow cooker, where it will cook tender and shred easily.

• 1 lbs. ground beef: Incorporate 1 lb of ground beef, seasoned and formed into meatballs, to give the soup a rich and hearty texture.

• ½ head cabbage: Slice half a head of cabbage into thin strips; it will cook down nicely and add a bit of crunch and sweetness to the soup.

• 1 tsp cumin: Add 1 tsp of cumin to bring a warm, earthy flavor that complements the other spices perfectly.

• 1 tsp paprika: Stir in 1 tsp of paprika for a mild smokiness that enhances the depth of the soup.

• 1 tsp onion powder: A tsp of onion powder will add a subtle savory note to the soup, making the flavors more rounded.

• 1 tsp garlic powder: Garlic powder adds a fragrant, savory element to the soup, elevating the overall taste.

• 1 tsp black pepper, or to taste: Season with 1 tsp of black pepper to taste, bringing a little heat and seasoning to balance the flavors.

• 1 tsp salt, or to taste: A tsp of salt will help tie all the ingredients together, but adjust to taste depending on your preference.

Toppings:

• Avocado: Sliced avocado adds a creamy texture and a fresh, buttery flavor that complements the soup beautifully.

• Lime: Squeeze a little lime juice over the soup for a zesty kick that brightens up the dish.

• Cilantro: Garnish with fresh cilantro for a burst of herbal freshness that takes this soup to the next level.

• Dollop of sour cream: A dollop of sour cream adds a cool, tangy creaminess that balances out the heat and spices.

• Shredded Mexican cheese: Top with shredded Mexican cheese for a melty, savory finish that everyone will love.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Season the ground beef with half of the salt and pepper, then form it into meatballs about 1 tbsp in size.

2. Cut the cabbage in half, then slice it into thin strips.

3. Place the chicken breasts, meatballs, diced tomatoes, cabbage, seasonings, and chicken stock into your slow cooker.

4. Set the slow cooker to cook on low for 7-8 hours or on high for 4-5 hours.

5. Once the soup is done cooking, remove the chicken breasts and shred them using two forks.

6. Return the shredded chicken to the slow cooker and stir everything together.

7. Ladle the soup into bowls and top with sliced avocado, a squeeze of lime, fresh cilantro, a dollop of sour cream, and shredded Mexican cheese.

Top Tips

• Customize the spice level: If you prefer a spicier soup, add a pinch of cayenne pepper or a chopped jalapeño along with the seasonings.

• Make it a meal prep winner: This soup stores well in the fridge for up to 4 days, so make a big batch and enjoy it throughout the week.

• Swap the protein: For a variation, try using ground turkey or pork instead of beef, or even a mix of ground meat and sausage for extra flavor.

• Add more veggies: Throw in extra vegetables like bell peppers or zucchini to make the soup even more nutritious and hearty.

• Perfect for slow-cooking: If you have extra time, cook it on low for the full 8 hours; it will allow the flavors to deepen and the chicken to shred beautifully.

• Use a rotisserie chicken: For a shortcut, you can substitute cooked, shredded rotisserie chicken instead of raw chicken breasts to save time.

• Toppings make a difference: Don’t skip the toppings! Fresh cilantro, a squeeze of lime, and creamy avocado add so much flavor and texture to the soup.

• Freezer-friendly: This soup freezes well, so consider making a double batch and storing some for later in airtight containers.

• Thicken the soup: If you prefer a thicker soup, simply mash some of the cabbage or tomatoes with a spoon while stirring or blend a small portion of the soup and return it to the pot.

My Favorite Ways to Enjoy Crockpot Taco Soup

• With crunchy tortilla chips: I love scooping up this hearty soup with crunchy tortilla chips for an added texture contrast. It makes for the perfect snack or side.

• Over a bed of rice: Serve the soup over steamed white or brown rice for a filling and comforting meal that adds a bit of extra substance.

• In a taco bowl: Make a taco salad by layering the soup on top of lettuce, and then adding your favorite taco toppings like shredded cheese, salsa, and sour cream.

• As a dip: If you’re hosting a get-together, use this taco soup as a dip for chips or vegetable sticks. It’s a great party appetizer!

• With a side of cornbread: There’s nothing better than pairing this soup with a warm, buttery slice of cornbread. It’s the perfect complement to the rich, flavorful soup.

• Topped with a fried egg: For a fun twist, add a fried egg on top of your bowl of soup. The yolk mixes in perfectly with the soup and adds richness.

• With a dollop of guacamole: To take it to the next level, spoon a little guacamole on top of your taco soup for an extra creamy, avocado-packed bite.

• As a wrap: Take some of the soup and wrap it in a warm tortilla with a handful of cheese and lettuce to make a taco-inspired wrap.

• With a sprinkle of hot sauce: If you like things spicy, drizzle your bowl with some hot sauce for an added kick!

FAQs

• Can I make Crockpot Taco Soup ahead of time?
  Yes! This soup is perfect for meal prepping. You can prepare it the night before, store it in the fridge, and set it to cook in the morning. It also stores well in the fridge for up to 4 days.

• Can I use frozen chicken for this recipe?
  Absolutely! You can use frozen chicken breasts in this recipe. Just make sure to cook it on the “high” setting for the full 4-5 hours to ensure the chicken is fully cooked.

• Can I make this recipe on the stovetop?
  Yes, you can! For a quicker version, you can cook the ground beef in a pot, shred the chicken, and then combine all ingredients in a large pot to simmer for about 30 minutes to an hour.

• Can I freeze leftover taco soup?
  Yes, this taco soup is freezer-friendly! Let it cool completely before transferring it to airtight containers or freezer bags. It will keep in the freezer for up to 3 months. When ready to eat, just reheat it on the stovetop or in the microwave.

• Can I make this soup vegetarian?
  Definitely! Skip the ground beef and chicken, and add beans (like black beans or pinto beans) for protein, along with extra veggies like bell peppers, zucchini, and corn. It’ll still be delicious and filling!

• Can I use a different type of stock?
  Yes, you can substitute chicken stock with vegetable broth for a vegetarian version or beef broth if you want a richer flavor.

• How can I make this soup spicier?
  Add a chopped jalapeño or some chili flakes to the soup while it’s cooking for an extra kick. You can also top your soup with a spicy salsa or hot sauce to give it more heat when serving.

• What toppings are best for taco soup?
  Toppings like avocado, cilantro, sour cream, shredded cheese, and lime are all excellent choices. You can also add crushed tortilla chips, salsa, or even a dollop of guacamole for extra flavor.

• Can I double the recipe?
  Yes, you can easily double the recipe if you need to feed a larger group. Just make sure your slow cooker is large enough to accommodate the increased ingredients. Adjust the cooking time if needed, but it may stay the same if you don’t overfill it.

• What can I serve with taco soup?
  Some great sides for taco soup include cornbread, a simple green salad, or even a side of Mexican rice. Enjoy it however you like!