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A bowl of taco soup with shredded chicken, avocado slices, sour cream, shredded cheese, and cilantro.

Loaded Taco Soup Recipe

Author: Jessica Haggard
You’ll love this easy taco soup whether or not you’re a fan of tacos. Packed with hearty ingredients like chicken, beef, cabbage, and zesty spices, this recipe is a game-changer for busy days. Load it up with delicious toppings like avocado slices, lime, cilantro, sour cream, and melty cheese! Ready in just a little bit over an hour, it's a quick and flavorful family dinner idea.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine Mexican
Servings 6 servings
Calories 418 kcal

Ingredients
 
 

Toppings:

  • avocado
  • lime
  • cilantro
  • sour cream
  • Mexican cheese shredded

Instructions
 

  • Season the ground beef with half of the salt and pepper, then form it into small meatballs, each being about 1 tablespoon in size.
  • Heat a large stockpot or Dutch oven over medium heat. Add a drizzle of oil and sear the meatballs until browned on all sides. Remove and set aside.
  • In the same pot, add the chicken breasts and cook for 3-4 minutes per side until lightly browned. Remove and set aside.
  • Slice the cabbage into small strips. Add it to the pot, along with the diced tomatoes, remaining seasonings, and chicken stock. Bring the mixture to a simmer over medium-high heat.
  • Return the chicken breasts to the pot, cover, and simmer for 20 minutes or until the chicken is cooked through and tender. Shred the chicken directly in the pot using two forks.
  • Add the meatballs back to the pot and simmer for another 10-15 minutes, allowing the flavors to meld together.
  • Once the soup is done, ladle it into bowls and top with sliced avocado, a squeeze of lime juice, fresh cilantro, sour cream, and shredded Mexican cheese.

Notes

  • If you like your soup on the thicker side, try stirring in a slurry of cornstarch and water during the last 30 minutes of cooking. Another option is to mash some cooked beans and mix them in for extra texture and thickness!
  • Want a veggie-packed soup? Toss in some extra low-carb veggies like zucchini, bell peppers, or mushrooms for added nutrition.
  • Add the spices gradually and taste as you go for the perfect balance of flavors.
  • Add a block of cream cheese to the mix if you prefer a creamy taco soup!
  • When serving, place the avocado slices, lime, cilantro, sour cream, cheese, and other toppings in separate bowls and let family or friends customize their bowl the way they like it.
Serve: This loaded taco soup is a filling meal on its own, but I like to serve smaller portions as an appetizer or side to dinner mains. It’s also delicious with cauliflower rice, crusty bread, or pickled jalapeños.
Store: Store taco soup in an airtight container and keep in the refrigerator for up to 3 days or up to 1 month in the freezer. When ready to eat, reheat the soup on the stove over medium heat for 8 to 10 minutes, stirring occasionally. If frozen, let it thaw in the fridge overnight before warming it up.
 
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Nutrition

Calories: 418kcalCarbohydrates: 17gProtein: 38gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 112mgSodium: 999mgPotassium: 976mgFiber: 2gSugar: 8gVitamin A: 277IUVitamin C: 29mgCalcium: 65mgIron: 3mg
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