Slow Cooker Chicken and Beef Taco Soup
This Slow Cooker Chicken and Beef Taco Soup is ideal for using up leftover ground beef and chicken breasts. Just toss everything into the slow cooker with some chicken stock, taco-style seasonings, and diced tomatoes. It’s a great homemade dinner recipe you’ll want to make on busy school nights or lazy weekends.
WANT TO SAVE THIS FOR LATER?
We'll email it to you - along with our free printable party planner!
This soup is filling on its own, but you can make it even better with a few easy sides. Try it with tortilla chips, cornbread muffins, or a scoop of rice or cauliflower rice. Add a little hot sauce on the side if you like some extra heat!
You can also pair this soup with my Bacon-Wrapped Jalapeño Poppers and Taco Wonton Cups—they make a delicious, crowd-pleasing combo that’s perfect for game day, casual get-togethers, or a cozy family dinner night!
How to Make One-Pot Chicken and Beef Taco Soup
Ingredients you’ll need for this recipe
Ingredients you’ll need for the toppings
Step-by-Step Guide
1. Season the ground beef with half the salt and pepper, then roll it into mini meatballs (about 1 tablespoon each). No need to brown them—they’ll cook right in the soup!
2. Cut the cabbage into small strips.
3. Layer in the slow cooker: Add the chicken breasts, meatballs, cabbage, diced tomatoes, spices, and chicken stock.
4. Let it cook on low for 7–8 hours or high for 4–5 hours, until everything is tender and flavorful.
5. Shred the chicken right in the pot, then ladle the soup into bowls and let everyone top theirs however they like!
Serve and Enjoy!
Important Recipe Notes
- The mini beef meatballs cook right in the slow cooker—no extra pans or pre-cooking needed.
- Use what you have: Chicken breasts work great, but thighs are just as tasty if that’s what’s in your fridge.
- Don’t worry if the cabbage looks like a lot at first—it softens and blends right into the soup.
- Set up a little topping bar so everyone can customize their bowl with things like avocado, cheese, lime, and sour cream.
- For leftovers, this soup keeps well in the fridge for a few days and reheat.
Slow Cooker Chicken and Beef Taco Soup
Ingredients
For the Soup
- 8 cups chicken stock
- 2 14 oz cans of diced tomatoes, drained
- 1 lb. chicken breasts
- 1 lb. ground beef
- ½ head cabbage sliced into strips
- 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 slices
- Fresh lime juice
- Chopped cilantro
- A dollop of sour cream
- Shredded Mexican cheese blend
Instructions
- Season the ground beef with half the salt and pepper, then roll it into mini meatballs (about 1 tablespoon each). No need to brown them—they’ll cook right in the soup!
- Cut the cabbage into small strips.
- Layer in the slow cooker: Add the chicken breasts, meatballs, cabbage, diced tomatoes, spices, and chicken stock.
- Let it cook on low for 7–8 hours or high for 4–5 hours, until everything is tender and flavorful.
- Shred the chicken right in the pot (two forks or a hand mixer works great!), then ladle the soup into bowls and let everyone top theirs however they like!
Check Out More Soup Recipe Ideas!
Slow Cooker Vegan Butternut Squash Soup
