Slow Cooker Taco Soup – Easy, Hearty, and Full of Flavor
* This post may contain affiliate links. I may earn a commission from qualifying purchases through links from Amazon and other retailers at no additional cost to you.
Nothing beats a warm, comforting bowl of soup, especially one that’s as easy and delicious as this Crockpot Slow Cooker Taco Soup. This recipe combines tender chicken, savory meatballs, and vibrant seasonings for a meal that feels like a cozy hug. Plus, it’s packed with veggies and topped with all your favorite taco fixings.
With minimal prep and a slow cooker doing all the heavy lifting, you’ll have a crowd-pleasing dinner waiting for you at the end of the day. Let’s get cooking!
Why You’ll Love This Recipe
- Set It and Forget It: The slow cooker does all the hard work while you go about your day.
- Packed with Flavor: Taco-inspired seasonings make this soup anything but boring.
- Customizable Toppings: Make it your own with avocado, lime, sour cream, and more.
What You’ll Need
Soup Ingredients
- 8 cups chicken stock
- 2 (14 oz) cans diced tomatoes, drained
- 1 lb chicken breasts
- 1 lb ground beef
- ½ head cabbage, sliced into strips
- 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 (Optional but Recommended)
- Avocado, sliced
- Lime wedges
- Fresh cilantro, chopped
- Sour cream
- Shredded Mexican cheese
Step-by-Step Instructions
Step 1: Prep the Meatballs
Season the ground beef with half the salt and pepper. Shape the meat into small meatballs, approximately 1 tablespoon each.
Step 2: Slice the Cabbage
Cut the cabbage in half and remove the core. Slice it into thin strips.
Step 3: Assemble the Ingredients in the Slow Cooker
Add the chicken breasts to the bottom of your slow cooker. Layer in the meatballs, drained diced tomatoes, sliced cabbage, and seasonings (cumin, paprika, onion powder, garlic powder, black pepper, and salt). Pour in 8 cups of chicken stock to cover the ingredients.
Step 4: Cook the Soup
Set the slow cooker to low for 7-8 hours or high for 4-5 hours. Let it cook until the chicken is tender and the flavors have melded together.
Step 5: Shred the Chicken
Once the soup is done cooking, carefully remove the chicken breasts. Shred the chicken using two forks, then return it to the soup.
Step 6: Serve and Add Toppings
Ladle the soup into bowls. Top each bowl with your favorite toppings: sliced avocado, a squeeze of lime juice, fresh cilantro, a dollop of sour cream, and shredded Mexican cheese.
Crockpot Slowcooker Taco Soup
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
- 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, sour cream, and shredded Mexican cheese.
Tips for the Best Taco Soup
- Make It Spicy: Add a diced jalapeño or a pinch of cayenne if you love heat.
- Save Time: Use pre-made frozen meatballs as a shortcut.
- Storage: Leftovers taste even better the next day! Store in an airtight container in the fridge for up to 3 days or freeze for later.
What to Serve with Taco Soup
Pair this hearty soup with warm cornbread or crusty bread for dipping, a simple side salad for extra greens, or tortilla chips for a crunchy finish.
