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From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/16
Slow Cooker Taco Soup
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Instructions
1
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Season the ground beef with half the salt and pepper.
2
|
Shape the ground beef into meatballs that are about one tablespoon in size.
3
|
Cut the cabbage in half and slice it into small strips.
4
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Place the chicken breasts and meatballs on the bottom of your slow cooker.
5
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Add the diced tomatoes, cabbage, cumin, paprika, onion powder, garlic powder, the rest of the black pepper and salt, and the chicken stock.
6
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Cook for 7-8 hours on low or 4-5 hours on high.
7
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When the time is up, ladle the soup into bowls and garnish with sliced avocados, lime juice, cilantro, sour cream, and shredded Mexican cheese.
My Calorie Intake
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Tips & Tricks (5)
- Meat Browning Technique 🥩Before adding ground beef and chicken to the slow cooker, quickly brown them in a hot skillet to develop deeper, more complex flavor profiles.
- Spice Layer Strategy 🌶️Toast your dry spices like cumin and paprika in a dry pan for 30-60 seconds before adding to the soup to unlock their full aromatic potential.
- Acid Balance Trick 🍋Add fresh lime juice just before serving to brighten the entire dish and balance the rich, meaty flavors of the taco soup.
- Texture Variation Hack 🥑Dice avocados right before serving and add them as a garnish to maintain their fresh texture and prevent browning.
- Slow Cooker Liquid Ratio 💧Ensure your chicken stock covers all ingredients by about an inch to prevent dryness and maintain optimal soup consistency.
Recipe Facts
Diet at a Glance
High Protein
Low Sugar
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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