Low-Carb Taco Soup Recipe (No Beans!)
AUTHOR:
A low-carb taco soup loaded with shredded chicken and beef meatballs, simmered all day for deep, smoky flavor without a single bean.
Equipment
- Slow cooker
- Ice cream scoop (optional)
Ingredients
- 8 cups chicken stock
- 2 14 oz cans diced tomatoes (drained)
- 1 lb chicken breast
- 1 lb ground beef
- ½ head cabbage
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- black pepper (to taste)
- salt (to taste)
- 1 avocado (sliced)
- lime wedges
- cilantro chopped
- sour cream (for serving)
- shredded cheese (for serving)
Instructions
- Season the beef with half the salt and pepper, mixing gently to combine.
- Form the seasoned beef into tablespoon-sized meatballs.
- Slice the cabbage in half and cut each half into thin ribbons.
- Place the chicken, meatballs, diced tomatoes, cabbage, seasoning, and stock in the slow cooker.
- Cover and cook on low for 7–8 hours, or on high for 4–5 hours.
- Remove the chicken, shred it, and return it to the soup
- Serve in bowls and finish with avocado, lime juice, cilantro, a dollop of sour cream, and a sprinkle of cheese.