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Easy crockpot recipes

Hearty Slow Cooker Mexican Chicken & Beef Taco Soup

Looking for a cozy, flavor-packed meal that basically makes itself? This Slow Cooker Mexican Chicken & Beef Taco Soup is your answer. Packed with tender chicken, juicy beef meatballs, savory spices, and fresh veggies, it’s a weeknight winner that’s easy, filling, and delicious.

Course Main Course
Cuisine American
Keyword beef, instant pot, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings

Ingredients

Soup:

  • 8 cups chicken stock
  • 2 14 oz cans diced tomatoes, drained
  • 1 lb chicken breasts
  • 1 lb ground beef
  • ½ head cabbage sliced
  • 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 (optional but delicious!):

  • Avocado slices
  • Fresh lime wedges
  • Cilantro
  • Dollop of dairy-free sour cream
  • Dairy Free Shredded cheddar cheese

Instructions

  1. Prep the beef: Season the ground beef with half the salt and pepper, then form into small meatballs (~1 tbsp each).
    roll into meatballs

  2. Slice the cabbage into thin strips.

  3. In a pot (or in your Instant Pot, if using) saute the meatballs until browned. This step is optional but will give the meatballs a better flavor.

  4. Add chicken breasts, beef meatballs, diced tomatoes, cabbage, seasonings, and chicken stock.

  5. Set slow cooker to low for 7–8 hours or high for 4–5 hours.

  6. Remove chicken breasts, shred them with two forks, then return to the soup. Ladle into bowls and top with avocado, lime juice, cilantro, or dairy free cheddar cheese.