Slow Cooker Taco Soup
Slow Cooker Taco Soup
Slow Cooker Taco Soup
Slow Cooker Taco Soup
Slow Cooker Taco Soup
Slow Cooker Taco Soup
Slow Cooker Taco Soup
Slow Cooker Taco Soup
Slow Cooker Taco Soup
Slow Cooker Taco Soup
Slow Cooker Taco Soup
Slow Cooker Taco Soup
Slow Cooker Taco Soup
Slow Cooker Taco Soup
Slow Cooker Taco Soup
Slow Cooker Taco Soup cover
From the Cook
From the Cook
From the Cook
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From the Cook
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Ingredients

0 allergens identified

Slow Cooker Taco Soup

Toppings (optional)

Instructions

1
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
Place the chicken breasts and meatballs on the bottom of your slow cooker.
5
Add the diced tomatoes, cabbage, cumin, paprika, onion powder, garlic powder, the rest of the black pepper and salt, and the chicken stock.
6
Cook for 7-8 hours on low or 4-5 hours on high.
7
When the time is up, ladle the soup into bowls and garnish with sliced avocados, lime juice, cilantro, sour cream, and shredded Mexican cheese.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

  • Brown Your Meat First 🍖
    Sear the ground beef and chicken in a hot skillet before adding to the slow cooker to develop deep, caramelized flavors that elevate the entire soup's complexity.
  • Toast Your Spices 🌶️
    Bloom the cumin, paprika, garlic powder, and onion powder in the hot pan with the meat for 30 seconds to unlock their essential oils and intensify their flavors exponentially.
  • Layer Your Toppings Strategy 🥑
    Add delicate toppings like avocado, cilantro, and lime juice individually to each bowl just before serving to prevent them from becoming soggy or oxidizing in the hot broth.
  • Add Acid at the End 🍋
    Reserve fresh lime juice to stir in during the final 5 minutes or serve on the side, as this bright acidity cuts through richness and prevents the soup from tasting flat or one-dimensional.
  • Use Two Proteins Strategically 🍗
    Cut chicken breasts into bite-sized pieces and cook them 30 minutes less than ground beef, as they cook faster and will stay tender rather than becoming stringy and overdone.
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