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

1. Mix half of the salt and pepper with the ground beef, seasoning it evenly.
2. Roll the seasoned ground beef into small meatballs, about 1 tablespoon each in size.
3. Cut the cabbage in half and slice it into thin, even strips.
4. Layer the chicken breast, meatballs, diced tomatoes, sliced cabbage, all seasonings, and chicken stock into your slow cooker.
5. Set the slow cooker to low for 7-8 hours or high for 4-5 hours, depending on your schedule.
6. Check the soup at the end of the cooking time to ensure the chicken is tender and the meatballs are cooked through.
7. Shred the chicken directly in the slow cooker using two forks, then stir to incorporate all the ingredients evenly.
8. 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.

Recommended

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.