Slow Cooker Taco Soup
This Slow Cooker Taco Soup is the ultimate comfort food for busy days. Packed with tender chicken, flavorful meatballs, and hearty vegetables, it’s the perfect dish to warm you up. Let your slow cooker do the work while you enjoy a delicious, stress-free meal.
Servings: 8
Calories: 316kcal
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
Instructions
- Start by seasoning the ground beef with half of the salt and pepper, then form it into meatballs about 1 tablespoon each.
- Cut the cabbage in half and slice it into thin strips.
- Add the chicken breast, meatballs, diced tomatoes, cabbage, remaining seasonings, and stock to your slow cooker.
- Set the slow cooker to cook on low for 7-8 hours or on high for 4-5 hours.
- Once the cooking time is complete, remove the chicken breast and shred it with two forks, then return it to the slow cooker and stir.
- Serve the soup in bowls and top with sliced avocado, a squeeze of lime juice, chopped cilantro, sour cream, and shredded Mexican cheese.
Notes
This soup freezes beautifully. Portion into airtight containers for easy grab-and-reheat meals.
Serve with tortilla chips or crushed taco shells for an extra layer of texture.
Add a splash of hot sauce or a sprinkle of smoked paprika for added depth.
Use two forks or a hand mixer to shred the chicken quickly once cooked.
Nutrition
Calories: 316kcal | Carbohydrates: 16g | Protein: 38g | Fat: 11g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 102mg | Sodium: 1217mg | Potassium: 605mg | Fiber: 3g | Sugar: 8g