Begin by forming ground beef into 1-inch meatballs and season them with salt and pepper. For added flavor, consider browning the meatballs in a skillet before moving to the next step.

Take your cabbage, cut it in half, and slice it into small strips to ensure it cooks nicely and adds crunch to the soup.

In your slow cooker, layer the chicken breasts, meatballs, diced tomatoes, cabbage, spices, and chicken stock. Give everything a gentle stir to mix the flavors.

Cover the slow cooker and set it on low for 7-8 hours or high for 4-5 hours until the chicken is tender.

Once cooked, ladle the soup into bowls and garnish with your favorite toppings like avocado, lime juice, cilantro, sour cream, and shredded Mexican cheese.