There’s nothing better than coming home to a warm, hearty soup that’s been simmering all day. This crockpot taco soup is one of those easy, family-friendly meals that fills the house with the best smell and makes dinner feel effortless.
It’s loaded with chicken, ground beef, diced tomatoes, and just the right blend of spices. Add your favorite toppings like avocado, cheese, or sour cream, and you’ve got a meal that everyone will happily dig into.
I make this taco soup when I need something hearty that doesn’t require much effort. It’s one of those “dump and go” slow cooker recipes that always turns out delicious. The mix of ground beef and chicken gives it a little extra protein, while the cabbage adds a cozy, homestyle touch.
Why You’ll Love This Recipe
Ingredients & Notes
- Chicken stock – Adds depth and helps the soup simmer perfectly in the crockpot.
- Diced tomatoes – Brings acidity and a touch of sweetness to the broth.
- Chicken breasts – Slow cooks until tender and easy to shred.
- Ground beef – Adds heartiness and rich flavor.
- Cabbage – Gives the soup texture and extra nutrition.
- Cumin – Adds warmth and classic taco flavor.
- Paprika – Gives color and a mild smokiness.
- Onion powder & garlic powder – Create a balanced, savory base.
- Black pepper & salt – Season to taste for perfect flavor balance.
Be sure to check out the full recipe and ingredient list below
How To Make Crockpot Taco Soup
See below for a full list of ingredients and detailed instructions.
Step 1: Season the ground beef with half of the salt and pepper, then shape it into small meatballs, about 1 tablespoon each.
Step 2: Cut the cabbage in half and slice it into thin strips.
Step 3: In your slow cooker, combine the chicken breasts, meatballs, diced tomatoes, cabbage, all the seasonings, and chicken stock.
Step 4: Cover and cook on low for 7–8 hours or on high for 4–5 hours.
Step 5: Once cooked, remove the chicken and shred it with two forks, then return it to the crockpot.
Step 6: Ladle the soup into bowls and top with avocado slices, fresh lime juice, cilantro, a dollop of sour cream, and shredded Mexican cheese.
Substitutions & Variations
- Swap the protein: Use all chicken or all beef depending on what you have.
- Add beans: Stir in a can of black beans or kidney beans for extra heartiness.
- Make it spicy: Add diced jalapeños or a pinch of chili flakes.
Helpful Tips
- Use low-sodium chicken stock if you want to control the salt level.
- Shred the cooked chicken right in the crockpot before serving for easy cleanup.
FAQs
Yes, this soup reheats beautifully and tastes even better the next day.
Absolutely. It lightens the soup while keeping all the great flavor.
Yes. Feel free to mix in your favorites near the end of cooking.
Storing & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze up to 3 months. Thaw overnight in the refrigerator.
- Reheat: Warm gently on the stovetop or in the microwave until hot.
What To Serve With Slow Cooker Taco Soup
Serve this taco soup with warm pita bread, a simple green salad, quesadillas, or a side of Mexican rice for a complete meal.
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Crockpot Taco Soup
Ingredients
- 8 cups chicken stock
- 2 14 oz diced tomatoes drained
- 1 pound chicken
- 1 pound ground beef
- 1/2 head of cabbage
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 1 teaspoon salt
Instructions
- Season the ground beef with half of the salt and pepper, and then shape it into meatballs that are approximately 1 tbsp in size.
- Cut the cabbage into small strips.
- Combine the chicken breast, meatballs, diced tomatoes, cabbage, seasonings, and stock in the slow cooker.
- Cook for 7-8 hours on low or 4-5 hours on high.
