Recipe: Crockpot Taco Soup

As with most of my soup recipes, this one is highly customizeable.  Experiment at will.


  • 1/2 head cabbage, chopped
  • 3 kale leaves, washed and torn into bite-sized pieces
  • 1 large frozen boneless chicken breast
  • 1 15-oz can sweet corn
  • 1 15-oz can black beans
  • 1 28-oz can crushed tomatoes
  • 2 diced onions
  • juice of one lime
  • 1 quart chicken stock
  • 2 palmfuls garlic powder*
  • 1 palmful cumin
  • 1 palmful chili powder
  • 1/3 cup hot sauce


  1. Place all items except last 4 in crock pot (mine is about 7 quarts).  Nestle the chicken breast in the bottom under most of the veggies.
  2. Add enough water to cover everything well.
  3. Add spices and stir
  4. Set crock pot to low and allow to cook for at least 4 or 5 hours (I let mine go for the entire workday..about 9)
  5. Remove the chicken breast (you may need to use two spoons, because it’ll be tender).  Place chicken breast in a bowl and shred with two forks.
  6. Add shredded chicken back to soup and stir well

Serve with sour cream, cheese, and/or crushed corn chips!  Enjoy!

*  For a “palmful,” I basically pour a pile of the spice into the palm of my hand.  It’s not a specific measurement, but I estimate that it’s two or three TBSP.  Trial and error will tell you what the right amount of spice is for you.


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