Slow Cooker Taco soup with Chicken and Beef

This easy-to-make slow cooker taco soup with chicken and beef is a satisfying bowl of home cooked comfort! Not only is it packed with protein, it's bursting with beautiful south-of-the-border spices that'll keep you coming back for more!

JUMP TO RECIPE ↓

I like chicken in my taco soup. Mike likes beef. Is it possible in this day and age a husband and wife could both get what they want? Heck yes! This slow cooker taco soup is a combination of our favorite recipes, modified slightly to incorporate both chicken and beef. So, now both of us leave the table one hundred percent happy!

We used loose ground beef at first, but after a couple of tries, we started forming the ground beef into smaller meatballs, and it really gave the soup more substance and texture. For the chicken, we've always liked it shredded. We just throw a couple of Costco chicken breasts in the pot and after a few hours the pull right apart. The texture is a great compliment to the meatballs.

This dish uses 8 cups of chicken broth as the base. We tried using 4 cups of chicken broth and 4 cups of water, but in the end, using chicken broth for the entire base made the flavor much richer.

Veggies come in the form of diced tomatoes. We like the canned fire roasted tomatoes but you can use almost anything including stewed tomatoes. And if you've got really picky eaters, you can substitute completely with tomato sauce which still brings a ton of flavor to the dish.

The other veggie is cabbage. Now most taco soups don't use cabbage, but when we were playing around with this recipe, we remembered a trip to Puerto Vallarta where we had street tacos with cabbage instead of lettuce—and they were amazing! Not to mention cabbage is high in fiber, which we all need more of. So, on the next batch, we threw in a half head of cabbage and have never looked back!

The flavor in this dish really comes from traditional Mexican spices including cumin, paprika, onion powder, garlic powder, salt and pepper. You can also use a packet of taco seasoning if you're out of one or more dry ingredients.

For serving, the garnish options are plentiful, just like with regular tacos. You can use cilantro, sour cream, Mexican cheese, avocado, lime and even ranch.

What we like about this recipe!

Ingredients

• 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

How to make Slow Cooker Taco Soup with Chicken and Beef.

1. Season the ground beef with salt and pepper, then form into bite-size meatballs. If your meatballs fall apart, try adding a single egg and some breadcrumbs as a binder.

2. Cut a 1/2 head of cabbage down the center, then chop into smaller pieces.

3. Add the chicken, meatballs, tomatoes, cabbage and dry ingredients to the slow cooker.

4. Pour 8 cups of chicken broth over the ingredients and mix thoroughly.

5. Cook on low for 7-8 hours or on high for 4-5 hours.

6. Garnish with cilantro, sour cream, Mexican cheese, avocado, lime or ranch.

Tips and Tricks

• If you've got someone in your household that doesn't like tomatoes try substituting the 2 cans of diced tomatoes with 2 cans of tomato sauce. They'll get the flavor without the 'tomato experience."

• We've tried multiple different protein options for the meatballs. You can use turkey, chicken and even Mexican chorizo.

• If you prefer chicken thighs to chicken breasts, they taste great in this soup too.

• If your meatballs are falling apart in the slow cooker, try adding an egg and some breadcrumbs as a binder.

• You can garnish this soup with just about anything. We've tried sour cream, shredded Mexican cheese, sliced avocado, lime juice, ranch, tortilla strips or even Fritos.

FAQs

1. How can I make this recipe spicy? Adding jalapenos gives this soup a nice kick. The canned, chopped jalapenos are super easy or you can grab a couple of fresh jalapenos, remove the stems, cut in half to remove the seeds, dice and add to the soup.

2. The flavor isn't as strong as I like. What should I do? If you soup is turning out a little bland, simply doubling the dry ingredients really takes the flavor up a notch.

3. How long will this dish last in the refrigerator after cooking? Slow cooker taco soup will last 3-4 days stored in an air-tight container in the refrigerator. Reheat on the stovetop or in the microwave.

4. Can I freeze this meal and cook later? Absolutely! Store this meal in the freezer for up to 3 months. When you're ready to enjoy simply thaw and dump in the slow cooker.