Slow Cooker Taco Soup

Two bowls of shredded chicken and beef soup topped with avocado, sour cream, cheese, and cilantro, with spoons, on a marble counter near a striped towel and a small bowl of cheese.

This slow cooker taco soup is hearty, comforting, and perfect for days when you want dinner to handle itself. The ground beef adds richness while the soup slowly simmers into deep, familiar taco flavor. It’s an easy meal that fits busy schedules without sacrificing taste.

Course Main Course, Main Dishes

Cuisine International, Mexican

Keyword black beans, chili, crock pot, crockpot, ground beef, slow cooker, slow cooker taco soup, slow cooker taco soup recipe, soup recipes, sour cream, taco seasoning, taco soup, taco soup recipe

Prep Time 15

Cook Time 8

Servings Servings

Calories 259kcal

Author Zuzana Paar

Equipment

Ingredients

1 Pound Ground Beef
½ Piece Head Cabbage thinly sliced
1 Pound Chicken Breasts boneless
2 Cans Diced Tomatoes 14 oz, drained
8 Cups Chicken Broth
1 teaspoon Cumin
1 teaspoon Onion Powder
1 teaspoon Paprika
1 teaspoon Garlic Powder
1 teaspoon Salt or to taste
1 teaspoon Black Pepper or to taste
Sour Cream topping
Avocado Slices topping
Chopped Cilantro topping
Lime Wedges topping
Shredded Mexican Cheese topping

US Customary - Metric

Instructions

Gather chicken stock, chicken breasts, diced tomatoes, cabbage, ground beef, seasonings, and any toppings so everything is ready before you start.
Gather chicken stock, chicken breasts, diced tomatoes, cabbage, ground beef, seasonings, and any toppings so everything is ready before you start.
Thinly slice the cabbage so it softens properly while cooking, adjusting the amount based on how hearty you want the soup.
Place chicken breasts in the bottom of the slow cooker, then add meatballs, cabbage, diced tomatoes, cheese, and seasonings, and pour chicken stock over everything to cover.
Cook on low for 7–8 hours or high for 4–5 hours until the chicken shreds easily, then serve with your favorite toppings.

Notes

Always brown ground beef before adding it to the slow cooker. This step adds extra flavor and prevents a greasy soup.
Use a mix of beans like black beans, pinto beans, and kidney beans. It adds texture and makes the soup more filling.
Add taco seasoning gradually and taste as you go. This way, you can control the spice and keep it flavorful without overpowering the dish.
Let the soup cook low and slow. The longer cooking time lets flavors meld together for a rich and hearty taco soup.

Nutrition