Crockpot Taco Soup

This easy-to-make dish combines the heartiness of chicken and ground beef with a blend of simple spices, creating a flavor that’s both rich and satisfying. Perfect for a relaxed family dinner or a cozy night in, this soup is slow-cooked to perfection, allowing every ingredient to meld together beautifully.

Taco Soup garnished with avocado, lime, cilantro, sour cream, and shredded cheese, served hot

Topped with fresh ingredients like avocado, lime, and cilantro, each bowl is not just a meal, but a comforting experience to savor.


fresh ingredients for taco soup such as chicken breasts and ground beef and avocados
  • 8 cups chicken stock: The foundation of the soup, providing a rich and savory broth.
  • 2 (14 oz) cans of diced tomato, drained: Adds a subtle sweetness and acidity.
  • 1 lb chicken breasts: A lean protein that becomes exceptionally tender when slow-cooked.
  • 1 lb ground beef: Brings a hearty and robust flavor to the soup.
  • ½ head cabbage: Adds crunch and a mild, sweet flavor.
  • Spices (1 tsp each): Cumin, paprika, onion powder, garlic powder, black pepper, salt. These spices combine to create a warm, complex flavor profile reminiscent of traditional taco seasoning.


  • Avocado: Creamy and rich, adding a buttery texture.
  • Lime: A squeeze adds a zesty freshness.
  • Cilantro: Introduces a hint of citrusy, herbal notes.
  • Sour cream: Provides a cool, tangy contrast to the warm soup.
  • Shredded Mexican cheese: Melts into the soup, adding a gooey, cheesy element.


  1. Season the Meat: Begin by seasoning the ground beef with salt and pepper, and shape into small meatballs.
ground beef shaped into balls in a bowl
meatballs and chicken breast placed in crockpot
  1. Prepare the Cabbage: Slice the cabbage into strips.
  2. Combine Ingredients: In the slow cooker, layer chicken, meatballs, tomatoes, cabbage, spices, and stock.
meatballs and chicken and tomatoes in crockpot
all ingredients in a crockpot with cabbage floating on top
  1. Cook: Set the slow cooker for 7-8 hours on low or 4-5 hours on high.
  2. Garnish and Serve: Ladle the soup into bowls and top with avocado, lime, cilantro, sour cream, and cheese.

Chef’s Tips

  • Browning the Meat: For an added depth of flavor, consider browning the ground beef before adding it to the crockpot. This step caramelizes the meat, enhancing the overall taste of the soup.
  • Chicken Placement: To ensure even cooking and maximum flavor absorption, place the chicken breasts at the bottom of the slow cooker, closest to the heat source. This allows the chicken to cook thoroughly and soak up the flavors from the broth and spices.
  • Fresh Herbs: While dried herbs work well in slow cooking, adding fresh herbs like cilantro or parsley towards the end of the cooking process will infuse a burst of freshness and brighten up the dish.
  • Spice Adjustment: Tailor the spice level to your preference. If you enjoy a bit of heat, consider adding chili powder, diced jalapeños, or a pinch of cayenne pepper.
  • Deglazing the Pan: If you brown the meatballs or chicken in a pan first, don’t forget to deglaze the pan with a bit of the chicken stock. This process lifts the flavorful browned bits from the pan, which can then be added to the crockpot for an extra flavor boost.
  • Layering Ingredients: When adding ingredients to the slow cooker, layer them thoughtfully. Start with the meats, followed by the hardier vegetables like cabbage, then top with seasonings and liquids. This ensures even cooking and flavor distribution.
  • Slow Cooker Temperature: Be mindful of your slow cooker’s temperature settings. Cooking on ‘low’ is preferred as it allows flavors to develop more fully. However, if short on time, the ‘high’ setting can be used, but keep an eye on the cooking progress to prevent overcooking.
  • Garnish Galore: Don’t hold back on garnishes. They are not just for presentation; they add texture and fresh flavors. Consider adding diced red onions, chopped fresh tomatoes, or even crushed tortilla chips alongside the suggested toppings for an extra layer of taste and crunch.
  • Adjusting Thickness: If you prefer a thicker soup, try adding a small amount of cornstarch mixed with water during the last hour of cooking. For a thinner soup, add more stock or water.
  • Taste and Season: Always taste your soup towards the end of cooking and adjust the seasoning if necessary. Sometimes a little extra pinch of salt or a squeeze of lime can make all the difference.
Taco Soup garnished with avocado, lime, cilantro, sour cream, and shredded cheese, served hot


  • Vegetarian Version: Replace meat with beans, such as black or pinto, for a vegetarian twist.
  • Stock Alternative: Vegetable broth can be used instead of chicken stock.
  • Ground Beef Substitute: Ground turkey or chicken can be used for a leaner option.

Storing and Reheating

  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Reheat on the stove over medium heat, adding a little water or stock if the soup has thickened.


Can I make this taco soup ahead of time?

Yes, it reheats well and can be made a day in advance.

Is this soup spicy?

The spice level is mild, but you can add chili powder or jalapeños for extra heat.

Can I freeze this taco soup?

Absolutely! It freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Can I use a different type of cabbage?

Yes, green, red, or savoy cabbage are all great options.

Taco Soup garnished with avocado, lime, cilantro, sour cream, and shredded cheese, served hot

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Crockpot Taco Soup

Sea Salt Savorings
Enjoy a hearty Crockpot Taco Soup, perfect for cozy nights. Quick prep, full of flavor with chicken, beef, and fresh toppings. Ideal for family dinners.
4.50 from 2 votes
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course, Soup
Cuisine American, Mexican
Servings 8 servings
Calories 299 kcal


  • 8 cups chicken stock
  • 2 14 oz cans of diced tomato, drained
  • 1 lbs. chicken breasts
  • 1 lbs. ground beef
  • ½ head cabbage
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp black pepper or to taste
  • 1 tsp salt or to taste
  • Toppings:
  • Avocado
  • Lime
  • Cilantro
  • Dollop of sour cream
  • Shredded Mexican cheese


  • Begin by seasoning the ground beef with half of the salt and pepper, and then shaping it into meatballs that are approximately 1 tbsp in size.
  • Next, cut the cabbage in half and then slice it into small strips.
  • In your slow cooker, combine the chicken breast, meatballs, diced tomatoes, cabbage, all the seasoning, and the stock.
  • Set the slow cooker to cook for 7-8 hours on low or 4-5 hours on high.
  • Once the cooking time is complete, ladle the soup into bowls and garnish with sliced avocado, lime juice, cilantro, sour cream, and shredded Mexican cheese.


For best flavor, consider browning the ground beef before adding to the soup. Feel free to adjust spice levels to taste, and this hearty soup can be easily adapted for vegetarian diets by substituting meat with beans or extra vegetables. Leftovers keep well in the fridge for up to 3 days and can be frozen for longer storage.


Calories: 299kcalCarbohydrates: 9gProtein: 28gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 84mgSodium: 739mgPotassium: 635mgFiber: 0.2gSugar: 4gVitamin A: 152IUVitamin C: 1mgCalcium: 26mgIron: 2mg

Nutrition values are estimates, for exact values consult a nutritionist.

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4.50 from 2 votes (2 ratings without comment)

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