Crockpot Taco Soup
Original recipe: thehappybodyproject.com
INGREDIENTS:
- 8 cups chicken stock
- 2 cans, 14 ounces each, diced tomatoes, drained
- 1 pound chicken breasts
- 1 pound ground beef
- 1/2 head of cabbage sliced into strips
- 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
TOPPINGS:
- Sliced avocado
- Lime wedges
- Chopped cilantro
- Sour cream
- Shredded Mexican cheese
DIRECTIONS:
- Season the ground beef with half of the salt and pepper. Shape the beef into small meatballs, approximately 1 tablespoon in size.
- Cut the cabbage in half and slice it into thin strips.
- Place the chicken breasts, meatballs, diced tomatoes, cabbage, seasonings, and chicken stock into your slow cooker.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the chicken is fully cooked and tender.
- Once done, shred the chicken directly in the slow cooker using two forks, or remove it, shred it, and return it to the soup.
- Ladle the soup into bowls and garnish with your favorite toppings, such as avocado slices, a squeeze of lime juice, chopped cilantro, sour cream, and shredded cheese.
Nutritional Facts: per serving
This recipe makes 8 servings
- Fat: 16g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 28g
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