Slow Cooker Taco Soup

Slow Cooker Taco Soup is cozy, hearty, and packed with flavor! With chicken, beefy meatballs, and a zesty broth, it’s an easy, hands-off dinner. Add your favorite toppings like avocado, cheese, and lime and enjoy!

Author: Real Life of Lulu

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

Servings: 6 Servings

Calories: 624 kcal per serving

Ingredients

8 cups - Chicken Stock
2 cans - Diced Tomatoes
1 lb - Chicken Breasts
1 lb - ground beef
½ heads - Cabbage
1 tsp - Ground cumin
1 tsp - Paprika
1 tsp - Onion Powder
1 tsp - Garlic Powder
1 tsp - Black Pepper
1 tsp - Salt
1 - Avocado
1 - Lime
1 bunch - Cilantro
1 dollop - Regular Sour Cream
2 cups - Mexican Cheese

Instructions

Season the ground beef with half the salt and pepper.
Shape the ground beef into meatballs that are about one tablespoon in size.
Cut the cabbage in half and slice it into small strips.
Place the chicken breasts and meatballs on the bottom of your slow cooker.
Add the diced tomatoes, cabbage, cumin, paprika, onion powder, garlic powder, the rest of the black pepper and salt, and the chicken stock.
Cook for 7-8 hours on low or 4-5 hours on high.
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