Crockpot Slowcooker Taco Soup
Warm up this holiday season with Crockpot Slowcooker Taco Soup. Savory, hearty, and packed with flavor, it’s a crowd-pleasing favorite. Just toss the ingredients, let it simmer, and enjoy a cozy, satisfying meal. Perfect for parties, family dinners, or chilly nights.
Equipment
- 1 crockpot
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
- Toppings:
- Avocado
- Lime
- Cilantro
- Dollop of sour cream
- Shredded Mexican cheese
Instructions
- Begin by seasoning the ground beef with half of the salt and pepper, and then shaping it into meatballs that are approximately 1 tbsp in size.
- Next, cut the cabbage in half and then slice it into small strips.
- In your slow cooker, combine the chicken breast, meatballs, diced tomatoes, cabbage, all the seasoning, and the stock.
- Set the slow cooker to cook for 7-8 hours on low or 4-5 hours on high.
- Once the cooking time is complete, ladle the soup into bowls and garnish with sliced avocado, lime juice, cilantro, sour cream, and shredded Mexican cheese.