Mexican Taco Soup Slow Cooker

A bowl of soup with meatballs, sliced avocado, shredded cheese, cilantro, and a lime wedge, with a spoon and a striped napkin beside it.

Mexican Taco Soup Slow Cooker

Craving something warm, bold, and easy to make? This Mexican Taco Soup is a flavor-packed recipe made just right in. Slow cooker taco soup recipe is like your favorite taco in comforting soup form. If you call it crockpot taco soup or a weeknight lifesaver, this dish is a go-to for cozy, no-fuss dinners.

Course Main Course, Main dishes

Cuisine International, Mexican

Keyword black beans, can, chili, crockpot taco soup, diced tomatoes, ground beef, shredded cheese, slow cooker, slow cooker taco soup, slow cooker taco soup recipe, soup recipes, sour cream, taco seasoning, taco soup, taco soup recipe, tomato, tortilla chips

Prep Time 15

Cook Time 8

Servings Servings

Calories 297kcal

Author Zuzana Paar

Equipment

Ingredients

8 Cups Chicken Stock
1 Pound Chicken Breast
2 Cans Diced Tomatoes 14 oz, drained
1 teaspoon Garlic Powder
½ Head Cabbage sliced thin
1 Pound Ground Beef
1 teaspoon Cumin
1 teaspoon Paprika
1 teaspoon Onion Powder
1 teaspoon Black Pepper or to taste
1 teaspoon Salt or to taste

Toppings:

1 Avocado sliced
1 Cilantro chopped
1 Lime Juice
1 Sour Cream
1 Shredded Cheese

US Customary - Metric

Instructions

Gather all the ingredients you'll need: chicken stock, chicken breasts, canned diced tomatoes (drained), cabbage, ground beef, and seasonings like garlic powder, cumin, paprika, onion powder, salt, and pepper. You can also prepare your favorite toppings like avocado, cilantro, lime, sour cream, or shredded cheese. Having everything ready makes the layering process quick and easy.
Form the ground beef into small meatballs, about 1 to 1.5 inches in size. Sprinkle them with salt and black pepper to bring out their flavor. These little meatballs will cook right in the soup, adding a hearty texture and richness.
Slice the cabbage into thin, even shreds to help it cook down and blend into the soup. A half-head of cabbage should be sufficient, but you can adjust the amount according to your preference. Set it aside once it's prepped and ready to go.
Place the chicken breasts at the bottom of your slow cooker. Add the meatballs, sliced cabbage, diced tomatoes, garlic powder, cumin, paprika, onion powder, salt, and pepper. Pour in the chicken stock last, covering all the ingredients.
Cover the slow cooker with the lid and cook on low for 7–8 hours or high for 4–5 hours. The chicken should be tender enough to shred easily with a fork. Serve hot and let everyone top their bowls with avocado, lime, cilantro, sour cream, or cheese if desired.

Notes

Use Pre-Cooked or Leftover Meat: If you have leftover chicken, ground beef, or turkey, toss it in to save time. It absorbs the taco flavor beautifully and reduces cooking time.
Don’t Skip the Seasoning: Homemade or store-bought taco seasoning makes all the difference. It gives the soup that bold, familiar taste everyone loves.
Customize the Toppings: Let everyone top their own bowl with sour cream, cheese, avocado, or crushed tortilla chips. It makes the meal fun and adjustable for all tastes.

Nutrition