Hearty Mexican Meatball and Chicken Taco Soup (Slow Cooker Recipe)
This Mexican Meatball and Chicken Taco Soup is a cozy, protein-packed slow cooker recipe perfect for busy weeknights. Flavorful, family-friendly and topped with all your taco favorites!
If you’ve been craving a warm, nourishing soup that’s loaded with flavor and easy to throw together, this Mexican Meatball and Chicken Taco Soup is the one. It’s the ultimate comfort food — rich chicken broth, juicy shredded chicken, hearty beef meatballs, and taco-style spices that make your house smell incredible by dinnertime.
Even better? It’s a true dump-and-go slow cooker recipe. Just a few minutes of prep in the morning and dinner practically makes itself.
It’s a family favorite in our house. With toppings like creamy avocado, shredded cheese, and a dollop of sour cream, everyone can customize their own bowl!
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Why You’ll Love This Mexican Meatball and Chicken Taco Soup
- Protein-packed: With both chicken and beef, this soup is filling and satisfying.
- Kid-friendly: Meatballs make everything more fun — even for picky eaters!
- Freezer-friendly: Leftovers store beautifully.
- One-pot slow cooker meal: Minimal cleanup, maximum flavor.
Ingredients Needed for Cozy Mexican Meatball and Chicken Soup
To make this cozy taco soup, you’ll need the following simple ingredients:
- Chicken stock
- Diced tomato, drained
- Chicken breasts
- Ground beef
- ½ head cabbage
- Cumin
- Paprika
- Onion powder
- Garlic powder
- Black pepper and salt (to taste)
Optional Toppings:
- Avocado
- Fresh lime juice
- Chopped cilantro
- Sour cream
- Shredded Mexican blend cheese
- Hot sauce or jalapenos
How to Make Slow Cooker Mexican Meatball and Chicken Taco Soup
You’ll love how simple and easy it is to make this Mexican soup. It’s the perfect comfort food, or to whip up if you’re looking for a new recipe for soup season.
Form the Meatballs: Season the ground beef with half of the salt and pepper. Roll into small meatballs, about 1 tablespoon each.
Prep the Cabbage: Slice half a head of cabbage into thin strips.
Assemble the Soup: In your slow cooker, add the chicken breasts, meatballs, diced tomatoes, cabbage, remaining seasonings, and chicken stock.
Cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the chicken is fully cooked and the meatballs are tender.
Serve and Top: Shred the chicken (right in the pot with two forks), then ladle into bowls and top with your favorite taco toppings!
Storage & Freezing: This soup makes excellent leftovers. Store in an airtight container in the fridge for up to 4 days, or freeze individual portions for up to 3 months. Just thaw and reheat on the stove or microwave!
Tips and Variations
Crockpot Mexican Meatball and Chicken Soup is delicious as is, but is also a great recipe for tweaking and making changes.
- Want it spicier? Add a diced jalapeño or a pinch of cayenne with the spices.
- Need dairy-free? Skip the sour cream and cheese, and load up on avocado and lime.
- Short on time? Use store-bought frozen meatballs in a pinch (just make sure they’re fully cooked).
- Low-carb option: Omit the beans and serve as-is. Cabbage adds fiber without carbs.
Slow Cooker Mexican Meatball and Chicken Taco Soup
This Mexican Meatball and Chicken Taco Soup is a cozy, protein-packed slow cooker recipe perfect for busy weeknights. Flavorful, family-friendly, and topped with all your taco favorites!
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
Optional Toppings
- Avocado slices
- Cilantro
- Sour cream
- Shredded Mexican cheese
Instructions
- 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.
Did you try this recipe? Let me know with a comment and rating! 🤩 Your 5 star ratings and sweet comments help to support our family business, and help other readers as they create their dishes, too! Don’t forget to tag me on Instagram @funfamilymeals if you try this!
Frequently Asked Questions about Mexican Meatball and Chicken Taco Soup
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well and lightens up the recipe a bit.
Do I need to brown the meatballs first?
Nope — they cook fully in the slow cooker and stay tender without the extra step!
Can I make this in an Instant Pot?
Yes! Use the soup setting for about 20 minutes with a natural release. Make sure to check internal temperatures for safety.
More Cozy Family Dinners
If you loved this Mexican Meatball and Chicken Taco Soup, you might also enjoy:
Sheet Pan Chicken Fajitas Recipe
Creamy Roasted Tomato and Basil Soup (Vegan and Dairy-Free)
Mexican Meatball and Chicken Taco Soup is Pure Slow Cooker Comfort Food
This Mexican Meatball and Chicken Taco Soup is the kind of recipe that gets added to your regular rotation. It’s cozy, flavorful, and so easy to make, especially on busy nights when you just want to press a button and be done.
Bonus: the leftovers taste even better the next day
Pin it, save it, and share it — because this one’s a keeper. 🌮🍲
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