#tacosouprecipe

This hearty and flavorful crockpot taco soup is gluten-free and packed with protein and veggies, making it a healthy and satisfying meal for any day of the week. With minimal prep and hands-off cooking in the crockpot, it's perfect for busy days or weeknight dinners.

Ingredients: 1 lb ground turkey. 1 onion, diced. 2 cloves garlic, minced. 1 bell pepper, diced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 15 oz diced tomatoes. 1 can 4 oz diced green chilies. 4 cups low-sodium chicken broth. 1 packet gluten-free taco seasoning. Salt and pepper to taste. Optional toppings: avocado, shredded cheese, cilantro, lime wedges.

Instructions: Cook the ground turkey in a pan over medium-low heat until it turns brown. Get rid of extra fat. Prepare the crockpot by putting in diced bell pepper, black beans, kidney beans, corn, diced tomatoes, diced green chilies, chicken broth, and taco seasoning. Also add diced onion and garlic. Mix everything together by stirring. Turn the heat to low and cover. Cook for 6 to 8 hours or on high for 3 to 4 hours, until the flavors blend and the vegetables are soft. Add pepper and salt to taste. Serve hot, and if you want, top with any toppings you like.

Prep Time: 15 minutes

Cook Time: 240 minutes

A flavorful and hearty soup with tender chicken, shredded cabbage, and taco-inspired seasonings. This low carb version of taco soup is packed with protein and fiber while being keto-friendly and delicious.

Ingredients: 1 lb chicken breast, diced. 1 small head cabbage, shredded. 1 onion, diced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 4 cups chicken broth. 2 teaspoons chili powder. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Optional toppings: avocado, sour cream, shredded cheese, cilantro.

Instructions: In a large pot, heat some olive oil over medium heat. Add diced chicken breast and cook until browned. Add diced onion and minced garlic, cook until onion is translucent. Stir in shredded cabbage and cook for a few minutes until slightly wilted. Add diced tomatoes, chicken broth, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Bring the soup to a simmer, then reduce heat and let it cook for about 20-25 minutes, or until the cabbage is tender and the flavors are well combined. Taste and adjust seasoning if needed. Serve hot, optionally topped with avocado, sour cream, shredded cheese, and cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes