This easy set-it-and-forget-it slow cooker taco soup delivers big Tex-Mex flavor with minimal active cooking time required. Made with simple pantry staples, the soup cooks low and slow in the crockpot. Topped with tasty garnishes like avocado, cheese, and cilantro, this bean-packed soup makes for an easy weeknight dinner the whole family will love.
Begin by seasoning the ground beef with half of the salt and pepper
Shape the ground beef into meatballs that are approximately 1 tbsp in size.
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 seasonings, 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, remove the chicken breasts from the soup and shred using two forks. Then, return theshredded chicken to the soup and stir to combine
Ladle the soup into bowls and garnish withsliced avocado, lime juice, cilantro, sour cream, and shredded Mexican cheese.
Notes
To maximize flavor in this easy taco soup, follow these simple tips:
Add the dried spices like cumin, paprika, onion powder, and garlic powder at the start so they have time to infuse the dish as it simmers.
Take just a couple extra minutes to brown the ground beef and chicken before adding them to the slow cooker. Browning adds richer flavor and texture, enhancing the soup.
If desired, you can also shred the chicken and divide it among individual serving bowls before ladling in the soup.