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Slowcooker Gluten Free Taco Soup Recipe

This easy recipe for Slow Cooker Gluten Free Taco Soup is the perfect weeknight meal!  It combines ground beef seasoned with taco spices, tomatoes, chicken breast and more, for a delicious easy taco soup recipe. Made in the crockpot, it’s gluten-free and a great choice for meal prep too.

slowcooker gluten free taco soup

We love a good taco night in this house. Any way we can get them. So this hearty soup is one of our favorites to make this time of year. I love how it combines all of my favorite taco flavors in a soup. But my favorite part is that I put it all in the slow cooker and set it. At the end of the day, I have an easy dinner that the whole family loves and one that tastes great the next day. 

This is a great recipe for a weeknight meal, a slow Sunday or meal prep. 

What you need for Gluten Free Taco Soup

ingredients for slow cooker gluten free taco soup

Ingredients:

( exact measurements in the recipe card below) 

  • chicken broth
  • diced tomato
  • breasts
  • ground beef or ground turkey
  • head cabbage

Homemade taco seasoning: 

  • cumin
  • paprika
  • onion powder
  • garlic powder
  • black pepper, or to taste
  • salt, or to taste

How to Make Slowcooker Gluten Free Taco Soup

  • Begin by seasoning the ground beef with half of the salt and pepper.
ground beef for meatballs in the soup
  • Next, Shape it into meatballs that are approximately 1 tbsp in size.
meat balls for the slow cooker glluten free taco soup
  • Next, cut the cabbage in half and then slice it into small strips.
shredded cabbage for soup
  • In your slow cooker or crock pot combine the chicken breast, meatballs, diced tomatoes, cabbage, all the seasoning, and the stock.
put all the ingredients into your crock pot for the slow cooker gluten free taco soup
  • Set the slow cooker to cook for 7-8 hours on low or 4-5 hours on high.

Favorite taco toppings:

  • Avocado
  • Lime
  • Cilantro
  • Dollop of sour cream
  • Cheddar cheese, 
  • green onions
  • Shredded Mexican cheese

Once the cooking time is complete, shred your chicken

shred the chicken

Then, ladle the soup into bowls and garnish with sliced avocado, lime juice, gluten free tortilla chips, cilantro, sour cream, and shredded Mexican cheese

slow cooker gluten free taco soup

This is seriously one of the best taco soup recipes I’ve made. It’s a staple for busy weeknights and the leftover soup is perfect for lunch the next day.  

This easy recipe for Slow Cooker Gluten Free Taco Soup is the perfect weeknight meal!  It combines ground beef seasoned with taco spices, tomatoes, chicken breast and more, for a delicious easy taco soup recipe. Made in the crockpot, it's gluten-free and a great choice for meal prep too.

Looking for more slow cooker recipes?  check out 

This low carb Crockpot Chicken Tortilla Soup recipe

My Famous Chili Recipe ( gluten free)

This Low Carb Instant Pot Zuppa Tuscano ( Gluten Free)

and 20 Slow Cooker Soup Recipes

Slow Cooker Gluten Free Taco Soup

Slow Cooker Gluten Free Taco Soup

Yield: 6-8
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

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 tasteToppings:
  • -
  • Toppings
  • Avocado
  • - Lime
  • - Cilantro
  • - Dollop of sour cream
  • - Shredded Mexican cheese

Instructions

    Begin by seasoning the ground beef with half of
    the salt and pepper, and then shaping it into meatballs that are approximately
    1 tbsp in size.

    Next, 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 seasoning, 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, ladle the
    soup into bowls and garnish with sliced avocado, lime juice, cilantro, sourcream, and shredded Mexican cheese.



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