Slow Cooker Taco Soup
There’s nothing quite like a warm, hearty bowl of soup, especially when it’s packed with bold taco flavors and comes together effortlessly in your slow cooker. This Slow-Cooker Taco Soup is one of my go-to recipes for busy days. It’s comforting, customizable, and makes your kitchen smell amazing all day. Whether you’re serving a hungry family or meal prepping for the week, this dish is guaranteed to please.

Why do I love this easy slow-cooker soup recipe so much? Because it takes the stress out of dinner. You toss everything into your slow cooker, let it simmer away, and end up with a flavor-packed meal that everyone will devour. Plus, the toppings are the fun part—everyone gets to customize their bowl just the way they like it!
This is a meaty soup with both ground beef and chicken in it. Don’t want to use both? Just double up on the ground beef or the chicken.

Ingredients
- Chicken stock – Use low or no sodium added.
- 2 (14 oz) cans of diced tomato – Drained; use Rotel for a bit of a kick.
- Chicken breasts – boneless and skinless.
- Ground beef – I use 80/20.
- Head cabbage – Sliced.
- Cumin
- Paprika
- Onion powder
- Garlic powder
- Black pepper – Or to taste.
- Salt – Or to taste.
For Toppings:
- Avocado – Sliced.
- Lime wedges
- Fresh cilantro – Chopped.
- Dollop of sour cream
- Mexican cheese – Shredded.

How To Make Slow-Cooker Taco Soup
- Mix half of the salt and pepper with the ground beef, seasoning it evenly.
- Roll the seasoned ground beef into small meatballs, about 1 tablespoon each in size.
- Cut the cabbage in half and slice it into thin, even strips.
- Layer the chicken breast, meatballs, diced tomatoes, sliced cabbage, all seasonings, and chicken stock into your slow cooker.
- Set the slow cooker to low for 7-8 hours or high for 4-5 hours, depending on your schedule.
- Check the soup at the end of the cooking time to ensure the chicken is tender and the meatballs are cooked through.
- Shred the chicken directly in the slow cooker using two forks, then stir to incorporate all the ingredients evenly.
- Serve the soup by ladling it into bowls and top with your favorite garnishes: sliced avocado, a squeeze of lime, fresh cilantro, a dollop of sour cream, and shredded Mexican cheese.
Step-By-Step Process













Chef Jenn’s Tips
- You can prep this soup the night before then just turn it on in the morning before work.
- Add ½ teaspoon of chipotle powder if you like it spicy.
- You can also use boneless and skinless chicken thighs.
Make It A Meal
This Slow Cooker Taco Soup is a meal in itself, but it pairs beautifully with warm tortilla chips or crusty bread for dipping. A side of Mexican rice or a simple green salad with a tangy lime vinaigrette also complements the flavors perfectly. If you’re entertaining, set up a toppings bar so everyone can customize their bowl.

Storage
This soup stores exceptionally well, making it ideal for meal prep. Refrigerate: Allow the soup to cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
Freeze: Pour the cooled soup into freezer-safe containers, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: To reheat, warm the soup in a pot over medium heat until steaming, stirring occasionally.

Slow-Cooker Taco Soup
Ingredients
- 8 cups chicken stock use low or no sodium added
- 28 ounces canned diced tomato drained; use Rotel for a bit of a kick
- 1 pound chicken breasts boneless and skinless
- 1 pound ground beef I use 80/20
- ½ head cabbage or about 4 cups, sliced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper or to taste
- 1 teaspoon salt or to taste
Toppings
- avocado sliced
- lime wedges
- fresh cilantro chopped
- 1/4 cup sour cream
- 1/4 cup Mexican cheese shredded
Instructions
- Mix half of the salt and pepper with the ground beef, seasoning it evenly.
- Roll the seasoned ground beef into small meatballs, about 1 tablespoon each in size.
- Cut the cabbage in half and slice it into thin, even strips.
- Layer the chicken breast, meatballs, diced tomatoes, sliced cabbage, all seasonings, and chicken stock into your slow cooker.
- Set the slow cooker to low for 7-8 hours or high for 4-5 hours, depending on your schedule.
- Check the soup at the end of the cooking time to ensure the chicken is tender and the meatballs are cooked through.
- Shred the chicken directly in the slow cooker using two forks, then stir to incorporate all the ingredients evenly.
- Serve the soup by ladling it into bowls and top with your favorite garnishes: sliced avocado, a squeeze of lime, fresh cilantro, a dollop of sour cream, and shredded Mexican cheese.
Notes
Chef Jenn’s Tips
- You can prep this soup the night before then just turn it on in the morning before work.
- Add ½ teaspoon of chipotle powder if you like it spicy.
- You can also use boneless and skinless chicken thighs.