Slow Cooker Taco Soup
Hearty and filling, this Slow Cooker Taco Soup is a delicious and easy meal that comes together quickly with minimal work - great for a busy night!
Servings: 6 people
Equipment
- Slow Cooker
Ingredients
- 8 C chicken stock
- 28 oz diced tomato (2) 14 oz cans, drained
- 1 lb chicken breasts
- 1 lb ground beef
- 1/2 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
Toppings:
- avocado sliced
- limes quartered
- cilantro chopped
- sour cream
- shredded 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 cheese.