Slow Cooker Taco Soup 

Treat your taste buds to some wonderful south-of-the-border flavors with this slow cooker taco soup. Chicken and beef pair up with vegetables and spices for a robust soup that’s hearty and delicious. Top the soup with avocado, cilantro, lime, cheese, sour cream, or anything else you like. This recipe is really easy and it makes a great soup that’s ideal for lunch or for dinner, perhaps paired with some quesadillas.

If you enjoy tacos, you’re going to love this slow cooker taco soup which is made with all the best taco ingredients and is cozy and warming.

Slow Cooker Taco Soup Recipe

Prep time: 15 minutes 
Cook time: 7-8 hours on low or 4-5 hours on high 
Servings 6-8 

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 
• A dollop of sour cream 
• Shredded Mexican cheese 

Instructions: 

1. 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. 
2. Next, cut the cabbage in half and then slice it into small strips. 
3. In your slow cooker, combine the chicken breast, meatballs, diced tomatoes, cabbage, all the seasoning, and the stock. 
4. Set the slow cooker to cook for 7-8 hours on low or 4-5 hours on high. 
5. 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.