Southern cooking is about bringing people together with warm, hearty dishes that comfort the soul. Crockpot Slow Cooker Taco Soup is one of those recipes that fits the bill perfectly. This slow-simmered soup combines tender chicken, seasoned meatballs, and fresh vegetables for a meal that’s brimming with flavor.
Growing up, there was always a pot of something simmering away in the kitchen, filling the house with the smell of love and tradition. Crockpot Slow Cooker Taco Soup does just that—filling your home with warmth and Southern hospitality.
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A Southern food classic
There’s nothing quite like Southern comfort food to take you back in time. For me, the scent of slow-cooked spices brings back memories of lazy Sunday afternoons, where family gathered around the table to share a hearty meal. This Taco Soup holds a special place in my heart because it reminds me of how versatile Southern cooking can be.
With just a handful of ingredients, you can create something deeply satisfying and rich with flavor. Whether it’s a busy weeknight or a cozy weekend, this soup has become a go-to in our family.
Ingredients
How to make Crockpot Slow Cooker Taco Soup
Making this soup is as easy as setting it and forgetting it. Start by shaping the seasoned ground beef into small, flavorful meatballs. Then, prep the cabbage by slicing it into thin strips. Combine these with the chicken, tomatoes, spices, and chicken stock in your slow cooker.
Let the magic happen as the soup cooks low and slow, allowing all the flavors to meld together. Once it’s done, it’s time for toppings! Add sliced avocado, a squeeze of lime, and a dollop of sour cream to each bowl for a finishing touch that’s both fresh and creamy.
Serving suggestions
Crockpot Slow Cooker Taco Soup is a meal that stands on its own, but it pairs wonderfully with a side of warm cornbread or a plate of buttery biscuits. You can also serve it with tortilla chips for a satisfying crunch.
For a larger spread, consider adding a light salad or some roasted vegetables to round out the meal. This soup is perfect for feeding a crowd or for a cozy family dinner.
Storage tips
If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat the soup on the stove over medium heat, stirring occasionally, until it’s warmed through.
For longer storage, freeze portions in individual containers for up to three months. When you’re ready to enjoy, simply thaw in the fridge overnight and reheat as usual.
Southern farewell
Crockpot Slow Cooker Taco Soup is more than just a meal—it’s an invitation to slow down and savor the moment. Its rich flavors and simple preparation make it a staple in our home, and I hope it becomes a favorite in yours, too.
There’s something so comforting about gathering around the table to share a dish like this, and I encourage you to try it for your next family dinner. From my kitchen to yours, happy cooking and warm wishes!
Crockpot Slow Cooker Taco Soup
Equipment
- Slow cooker (crockpot)
- Measuring Cups and Spoons
- Ladle
- Mixing Spoon
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
Toppings:
- Avocado
- Lime
- Cilantro
- Dollop of sour cream
- Shredded Mexican cheese
Instructions
- Season the ground beef with half of the salt and pepper. Roll it into small meatballs, about 1 tablespoon in size.
- Cut the cabbage in half, then slice it into thin strips.
- Place the chicken breasts, meatballs, sliced cabbage, diced tomatoes, seasonings, and chicken stock into your slow cooker.
- Set the slow cooker to cook on low for 7–8 hours or high for 4–5 hours.
- Ladle the soup into bowls and garnish with sliced avocado, a squeeze of lime juice, chopped cilantro, a dollop of sour cream, and shredded Mexican cheese. Enjoy this hearty, flavorful soup with a side of Southern charm!
