Slow Cooker Taco Soup (Vegan, Gluten-Free, Healthy)

By Alexandra Caspero on February 25, 2024
Hearty, delicious and perfectly spiced. Made easy in the slow-cooker.
Serves 4

Slow Cooker Taco Soup! This vegan taco soup recipe is cozy comfort food. If you like tacos then you’ll love this taco-inspired soup! Made with two types of beans, chili peppers and corn.

If you are looking for an easy, comforting recipe that’s perfect for busy weeknights then you’ve gotta try this Slow Cooker Taco Soup.

I asked you a few weeks ago on Instagram what recipes you wanted to see more of and slow cooker recipes led the charge. 

Yes, me too. I want simple, effortless meals that I can assemble in the morning for easy eating at night. It’s probably why my Slow Cooker Vegetable Soup, Butter Chickpeas, Slow Cooker Chana Masala and Slow Cooker Tikka Masala are some of my most popular recipes.

I will always love cooking and also will always gravitate towards simpler options that everyone in my family loves and don’t require a ton of effort. This vegan taco soup checks all the boxes and I can’t wait for you to make it.

If you like my weeknight tortilla soup and are looking for a hands-off, slow-cooker option then this one is for you. See below for tips and more details, or scroll all the way down for the full recipe.

Vegan Taco Soup

Why We Love this Recipe

We eat a lot of beans in my house. It’s really for my toddler as I’m constantly trying to think of new ways to offer beans. To me, they are a nutrient powerhouse of yes, plant-based protein, but also iron and zinc– two nutrients that I am usually focusing on when it comes to his nutrition.

Some days he can’t get enough and happily gobbles up cup after cup of black beans and other days it’s all I can do to get him not to remove the beans as soon as he sees them on his plate. Toddlers, amirite?

This slow cooker taco soup was a peace offering for everyone. A brothy, sorta-kinda spicy soup that I knew my husband would love and a colorful presentation of beans and corn that my son may– or may not– eat. I served this alongside sheet pan quesadillas for a meal that I can happily say everyone enjoyed.

Slow Cooker Taco Soup

Veggie Crock Pot Taco Soup Ingredient Notes

This taco soup made in the slow cooker relies heavily on pantry staples, and you’ll only need a few fresh ingredients, pantry staples and spices.  

  • Tomato paste: The addition of paste along with the diced tomatoes adds plenty of umami and richness to this vegan taco soup.
  • Green chiles: These are canned, you can find them in most grocery stores in either the Mexican aisle or in the aisle with canned vegetables. You can omit for a less spicy soup. Chopped bell peppers can also be substituted for the canned green chiles. 
  • Fire-roasted diced tomatoes: I love fire-toasted tomatoes and use them often. I find that they are more flavorful than regular diced tomatoes.
  • Pinto beans and Black Beans: the combo of beans adds plant-based protein and fiber. You can also add in cooked ground– to keep this vegan, I will often use ground crumbles like those from Beyond or Impossible, but it’s not necessary in this recipe!
  • Fresh lime juice: As with most soup recipes, a little acid at the end is really helpful for balancing all of the flavors.
  • Favorite Taco Toppings of choice: The best part of this slow cooker taco soup is the toppings! I do avocado, chopped cilantro, shredded cheese (vegan or regular), sour cream (dairy-free or regular), and hot sauce, but whatever you like most on your tacos works!

Substitutions and Suggestions

Traditional taco soup contains ground beef, so if you want this soup to resemble that, then I recommend browning plant-based meat of choice along with the onions and garlic, then adding it to the base of the slow cooker with the rest of the ingredients. 

I almost considered adding this to the recipe but thought better of it as it takes away from the whole ‘hands-off slow-cooker’ vibe. However, it does make for a richer, more typical taco soup. 

Lastly, you can use any mixture of beans that you’d like, though pinto and black bean are my favorites. Kidney beans will also work If you don’t have the individual spices, then you can use 2-3 tablespoons of a taco seasoning mix from a packet of taco seasoning. 

Slow Cooker Vegan Taco SoupInstructions for this Crockpot Taco Soup Recipe

Sauté the Vegetables

If your slow cooker has a sauté option, turn on and add the oil until shimmering. Add in the chopped onion and cook until soft, about 5 minutes, until softened. Next, stir in the minced garlic and cook until just fragrant, about 30 seconds.

Stir in Spices

Add in the chili powder, cumin and smoked paprika and cook another 30 seconds. Turn off.

Pour in the rest of the ingredients

Add in the green chiles, tomatoes with their juices, vegetable stock, beans and corn. Cover and set the slow cooker for 4 hours on high.

Top and enjoy!

When ready to eat, season to taste by adding in salt/pepper as desired. Right before stirring, add in the lime juice and serve. Divide into bowls and top as desired. 

Topping Suggestions 

Now it’s time to top your vegan taco soup! The real beauty of this slow cooker taco soup? The toppings! Similar to my weeknight tortilla soup, I think I like taco soup so much because it’s free rein to add as many toppings as I like.

For fellow texture lovers, I adore the contrast of warm soup with shredded cheddar cheese, creamy avocado or sour cream, crunchy tortilla chips (or baked tortilla strips), and loads of fresh chopped cilantro. A dollop of guacamole is also great!

If I have it, I’ll also add in fresh chopped scallions but know that almost any toppings work. If you like it on tacos, it should work in this soup. For a completely plant-based soup, dairy-free shredded cheese and dairy-free cream cheese are delicious on top. You could also drizzle on my vegan queso dip to keep it both cheesy and dairy-free.

Slow Cooker Taco Soup

Stove Top Directions

This soup can also be made on the stove! To cook on the stove, sauté the onion, garlic, and spices as directed, then add in the rest of the ingredients.

Simmer for 30 minutes over medium-low heat. Before serving, season to taste, then add in the lime juice right before serving and top as desired.

Instant Pot Directions

To make this in your instant pot, saute the onion, garlic, and spices using the saute function. Then add in the rest of the ingredients, except for the toppings, and cook at high pressure for 8 minutes.

Let come down naturally, then top and serve as desired!

Cropped-Slow-Cooker-Vegan-Taco-Soup-1.Jpg

How to store leftover slow cooker taco soup

Like all soups, this one keeps getting better as it sits and it freezes well! To store, cool the soup then place in an airtight container in the refrigerator for 4-5 days or in the freezer for 3 months.

Enjoy by thawing overnight in the fridge, then warming in a saucepan over medium heat or in the microwave until hot. 

More Slow Cooker Soup Recipes

If you make this vegan taco soup, make sure to come back to leave a comment and rate it. Your feedback helps other readers and seeing you make my recipes makes my day. 

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Cropped-Slow Cooker Vegan Taco Soup

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Cropped-Slow Cooker Vegan Taco Soup

Slow Cooker Taco Soup

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: slow cooker, soup, dinner
  • Method: Slow Cooker
  • Cuisine: American, Mexican Inspired
  • Diet: Vegan

Description

Slow Cooker Taco Soup! This vegan taco soup recipe is cozy comfort food. If you like tacos then you’ll love this taco-inspired soup! Made with two types of beans, chili peppers and corn. 


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: slow cooker, soup, dinner
  • Method: Slow Cooker
  • Cuisine: American, Mexican Inspired
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: slow cooker, soup, dinner
  • Method: Slow Cooker
  • Cuisine: American, Mexican Inspired
  • Diet: Vegan
Scale

Ingredients

  • 1 tablespoon avocado or olive oil
  • 1 white or yellow onion, diced
  • 4 cloves garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon tomato paste
  • 1 (4 ounce) can green chiles (use fire roasted if you like more heat!)
  • 1 (15 ounce) can fire-roasted diced tomatoes
  • 2 cups vegetable broth
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 tablespoon fresh lime juice
  • Taco Toppings of choice: avocado, chopped cilantro, shredded cheese (vegan or regular), sour cream (dairy-free or regular), hot sauce or whatever you like most on your tacos!

Instructions

  1. If your slow cooker has a sauté option, turn on and add the oil. Add in the onion and cook until soft, about 5 minutes, until softened. Stir in the minced garlic and cook until just fragrant, about 30 seconds then add in the chili powder, ground cumin and smoked paprika and cook another 30 seconds. Turn off.
  2. If your slow cooker doesn’t have a sauté option, sauté the onion until softened in a separate sauce pan, then add in the garlic and spices as directed above. You don’t have to do this step, but does help give the soup additional flavor. Add to the base of a slow cooker.
  3. Add in green chiles, tomatoes with juices, vegetable broth, beans and corn. Cover and set the slow cooker for 4 hours on high.
  4. When ready to eat, season to taste adding in salt/pepper as desired. Right before stirring, add in the lime juice and serve! Top as desired.

Notes

  • This soup can also be made on the stove! Sauté the onion, garlic and spices as directed then add in the rest of the ingredients. Simmer for 30 minutes over medium-low heat. Season to taste, then add in the lime juice right before serving and top as desired.
  • I’ve really fallen in love with Violife dairy-free cheese– I’ve tried a LOT of dairy-free cheese options and this is one of the few that I actually enjoy. Not sponsored, but I’d recommend starting here if you’re not sure what brand to start with.
  • This soup also tastes AMAZING with some ground vegan beef. I did this in one of the tests with ground Beyond and it was **chef’s kiss!**

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

This soup was first posted in 2021 and updated in 2024. 

Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

(6 comments) leave a comment

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    1. Helen
      August 14, 2023 AT 1:19 pm

      Has anyone tripled the recipe for a larger crowd? Do I need to tweak anything or just triple each ingredient?

      1. Alex
        August 14, 2023 AT 9:14 pm

        Hi Helen– I haven’t tripled this specific one, but have tripled a lot of soup/chili recipes for entertaining and I would just triple the ingredients and then taste– you may have to adjust salt/acid right before serving, but should be good to go.

    2. Kaitlin
      December 27, 2022 AT 5:15 pm

      Soup is delicious!! I had to change a few things since I just went with what I had in the pantry. I did one can of black beans, one can of pinto beans, one can of great northern beans and red pepper flakes instead of paprika. Top it with sour cream and sliced avocado. I will definitely make this soup again.






    3. Stacey
      January 31, 2021 AT 5:49 pm

      I made this a couple of weeks ago, but I used the stovetop method. Not only was it super quick and easy, it was delicious!! So glad I made a double batch so we could enjoy it for a few days. Will definitely become a regular recipe in our home!






    4. Colette
      January 22, 2021 AT 9:49 am

      Wow! This is definitely a 5-star recipe and a keeper! I hesitated to write a review, since I am not vegetarian OR vegan. We try to incoporate a couple of plant-based dinners into our weekly routine, though! I had all the ingredients, including the plant-based meat crumbles (Gardein is what I had), in which I was pondering what I ought to do with them. The taste was fantastic with the crumbles, but I am quite sure it would be great without! And, another great plus, was that our 2 year old really seemed to enjoy it as well! It makes for a great lunch the next day 🙂 Thank you again for another wonderful recipe.






      1. Alex
        January 25, 2021 AT 8:34 am

        Thanks Colette. And no need to be vegan or vegetarian– all diets are welcome here! I just want people to eat more plants, regardless of what else is on the plate. 🙂

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