Slow Cooker Gluten Free Taco Soup
Prep Time15 minutes mins
Cook Time8 minutes mins
Total Time23 minutes mins
Course: Gluten Free Recipes
Cuisine: soup
Servings: 6 8
Calories: 418kcal
Author: LaShawn Wiltz
- 8 cups -8 cups chicken stock
- 1 lbs chicken breasts
- 1 lbs ground beef
- 1/2 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 tasteToppings:
- -
- Toppings
- Avocado
- Lime
- Cilantro
- Dollop of sour cream
- Shredded Mexican cheese
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, sourcream, and shredded Mexican cheese.
Calories: 418kcal | Carbohydrates: 17g | Protein: 38g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 999mg | Potassium: 976mg | Fiber: 2g | Sugar: 8g | Vitamin A: 277IU | Vitamin C: 29mg | Calcium: 65mg | Iron: 3mg