Go Back Email Link
–+ servings
Top view of two white bowls of taco soup topped with shredded cheese, cilantro, and sliced avocados. Each bowl has a silver spoon. Bowls are on white marble counter with a bunch of cilantro. Small bowl of yellow shredded cheese in background.
Print

Slow Cooker Taco Soup

Slow Cooker Taco Soup is cozy, hearty, and packed with flavor! With chicken, beefy meatballs, and a zesty broth, it’s an easy, hands-off dinner. Add your favorite toppings like avocado, cheese, and lime and enjoy!
Course Main Course
Cuisine Mexican
Keyword Crockpot Taco Soup, Slow Cooker Taco Soup, Taco Soup
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6
Author Heidi Bruaw

Equipment

Ingredients

  • 8 Cups Chicken Stock
  • 2 Cans Diced Tomatoes 14 oz., drained
  • 1 Pound Chicken Breasts
  • 1 Pound Ground Beef
  • ½ Head Cabbage
  • 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 (optional)

  • 1 Avocado sliced
  • 1 Lime
  • 1 bunch Cilantro
  • Sour Cream dollop
  • 2 Cups Mexican Cheese shredded

Instructions

  • Season the ground beef with half the salt and pepper.
  • Shape the ground beef into meatballs that are about one tablespoon in size.
  • Cut the cabbage in half and slice it into small strips.
  • Place the chicken breasts and meatballs on the bottom of your slow cooker.
  • Add the diced tomatoes, cabbage, cumin, paprika, onion powder, garlic powder, the rest of the black pepper and salt, and the chicken stock.
  • Cook for 7-8 hours on low or 4-5 hours on high.
  • When the time is up, ladle the soup into bowls and garnish with sliced avocados, lime juice, cilantro, sour cream, and shredded Mexican cheese.