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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
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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 chilis
  • 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 all of the spices and cook another 30 seconds. Turn off.
  2. If 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 chilis, tomatoes with juices, stock, beans and corn. Cover and set 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! Saute 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!**

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