Crockpot Taco Soup

This Crockpot Taco Soup is everything you want on a chilly evening. It’s warm, hearty, and full of flavor combining tender chicken, juicy beef meatballs, and plenty of veggies in a cozy broth.

Also called taco soup with meatballs and chicken, it’s a true “dump-and-go” slow cooker meal that offers bold taco flavors without being too spicy for kids.

The mix of ground beef and chicken gives it the heartiness of chili with the comfort of soup. Just top each bowl with your favorite taco toppings for an easy, hands off meal the whole family will love.

Why You’ll Love This Recipe

• Cozy, family-friendly comfort food.
• Uses simple pantry staples.
• Hearty enough for dinner, easy enough for meal prep.
• Delicious with your favorite taco toppings.
• Great for leftovers since the flavor gets even better the next day.

Ingredients Needed

Chicken stock – Forms the flavorful base of the soup and keeps everything tender and juicy.
Diced tomatoes – Add texture, color, and a hint of natural sweetness.
Chicken breasts – Cook slowly until they’re fall-apart tender, adding lean protein to the mix.
Ground beef – Rolled into small meatballs, this gives the soup a hearty, satisfying bite.
Cabbage – Adds bulk and nutrition while soaking up the taco flavors.
Cumin – Earthy and warm, it gives the soup that signature taco flavor.
Paprika – Adds mild smokiness and color to the broth.
Onion powder & garlic powder – Build layers of savory flavor without the need for extra prep.
Black pepper & salt – Balance all the flavors and enhance the spices.

Optional Toppings: Avocado, lime, cilantro, sour cream, and shredded Mexican cheese or any of your favorite taco fixings.

How To Make Crockpot Slow Cooker Taco Soup

Step 1: Season the ground beef with half of the salt and pepper, then roll into small 1-tablespoon meatballs.

Step 2: Slice the cabbage into thin strips.

Step 3: Add chicken breasts, beef meatballs, diced tomatoes, cabbage, all seasonings, and chicken stock to the slow cooker.

Step 4: Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the chicken is tender and meatballs are cooked through.

Step 5: Shred the chicken in the slow cooker and stir everything together.

Step 6: Spoon into bowls and top with avocado, lime juice, cilantro, sour cream, shredded cheese, or your favorite taco toppings.

Substitutions & Variations

• Swap chicken for turkey or use only ground beef.
• Add corn, black beans, or bell peppers for extra texture.
• Make it spicier with chili flakes, diced jalapeños, or chipotle powder.
• Use beef broth instead of chicken stock for a deeper flavor.

Time Saving Tips

• Use bagged coleslaw mix instead of chopping fresh cabbage.
• Roll the meatballs the night before and refrigerate until morning.
• Taste and adjust seasoning right before serving because slow cooking can mellow spices.

What To Serve with Crockpot Slow Cooker Taco Soup

This taco soup pairs perfectly with warm tortillas, cornbread, or tortilla chips for dipping. Add a light side salad, Mexican rice, or roasted corn for a complete meal.

Storage & Reheating

• Refrigerate: Store leftovers in airtight containers for up to 4 days.
• Freeze: Cool completely, then freeze for up to 2 months.
• Reheat: Warm gently on the stove or in the microwave, adding a little broth or water if needed.