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A bowl of taco soup with a side of shredded cheese.

Taco Soup

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Prep Time 12 minutes
Cook Time 6 hours
Servings 8
Calories 323 kcal

Ingredients
  

  • 8 cups chicken stock
  • 2 14- ounce cans of diced tomatoes drained
  • 1 pound chicken breasts
  • 1 pound ground beef
  • ½ head of 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

Optional Toppings:

  • Avocado
  • Lime
  • Cilantro
  • Dollop of sour cream
  • Shredded Mexican cheese

Instructions
 

  • Season the ground beef with half the salt and pepper, then roll it into small meatballs, about a tablespoon each.
  • Cut the cabbage into thin strips.
  • Add the chicken breasts, meatballs, drained tomatoes, and sliced cabbage to the slow cooker. Sprinkle in the remaining seasonings, then pour the chicken stock over everything.
  • Cook on low for 7 to 8 hours or on high for 4 to 5 hours.
  • When the soup is done, use two forks to shred the chicken right in the slow cooker and stir everything together.
  • Ladle into bowls and top with avocado, lime, cilantro, sour cream, or shredded Mexican cheese.

Nutrition

Serving: 1 bowlCalories: 323kcalCarbohydrates: 15gProtein: 29gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 84mgSodium: 539mgPotassium: 835mgFiber: 2gSugar: 7gVitamin A: 272IUVitamin C: 27mgCalcium: 65mgIron: 3mg
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