Slow Cooker Taco Soup
This slow cooker taco soup combines both beef and chicken with fire roasted tomatoes and a flavorful broth seasoned with traditional Mexican spices.
Equipment
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 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon black pepper or to taste
- 1 teaspoon salt or to taste
Instructions
- Season the ground beef with salt and pepper, then form into bite-size meatballs. If your meatballs fall apart, try adding a single egg and some breadcrumbs as a binder.
- Cut a ½ head of cabbage down the center, then chop into smaller pieces.
- Add the chicken, meatballs, tomatoes, cabbage and dry ingredients to the slow cooker.
- Pour 8 cups of chicken broth over the ingredients and mix thoroughly.
- Cook on low for 7-8 hours or on high for 4-5 hours.
- Garnish with cilantro, sour cream, Mexican cheese, avocado, lime or ranch.
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