Crock Pot Vegan Taco Soup

This Crock Pot Vegan Taco Soup is a bold and protein-packed recipe, which uses black beans and fire-roasted tomatoes. It’s a healthy twist on the classic, ready in about 4 hours and 10 minutes.

Crock Pot Vegan Taco Soup Ingredients

• 1 tablespoon avocado or olive oil
• 1 white or yellow onion (diced)
• 4 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 (fire-roasted for 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: avocado, chopped cilantro, shredded vegan or regular cheese, dairy-free or regular sour cream, hot sauce

How To Make Crock Pot Vegan Taco Soup

1. Sauté onion and garlic: If your slow cooker has a sauté function, heat oil and cook onion until soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add spices: Stir in chili powder, cumin, and smoked paprika. Cook for another 30 seconds. Turn off sauté mode.
3. Alternative sauté method: If your slow cooker doesn’t sauté, do this step in a pan and transfer everything to the slow cooker.
4. Add main ingredients: Add green chiles, diced tomatoes (with juices), vegetable broth, pinto beans, black beans, and corn.
5. Slow cook: Cover and cook on HIGH for 4 hours.
6. Finish with lime: Right before serving, add fresh lime juice and stir.
7. Serve and top: Serve hot with your favorite taco toppings.

Recipe Tips

• Can I skip sautéing the onions and garlic?: Yes, but sautéing adds extra depth and flavor.
• Can I use different beans?: Absolutely. Try kidney beans or chickpeas for variation.
• How to make it spicier: Add more chili powder, use hot green chiles, or mix in hot sauce.
• What if I don’t have tomato paste?: You can skip it or substitute with 2 tablespoons of ketchup.
• Can I cook it on low?: Yes, cook on LOW for 6–7 hours instead of HIGH for 4.

What To Serve With Taco Soup

This hearty vegan soup goes great with classic sides:

• Cornbread muffins
• Tortilla chips
• Mexican rice
• Guacamole and salsa
• Cabbage slaw

How To Store Taco Soup

Refrigerate: Store in an airtight container for up to 5 days.

Freeze: Cool completely, then freeze in single portions for up to 3 months. Thaw and reheat on the stove or microwave.

Taco Soup Nutrition Facts

• Calories: 319 kcal
• Carbohydrates: 55g
• Protein: 16g
• Fat: 5g
• Saturated Fat: 1g
• Sodium: 921mg
• Potassium: 852mg
• Fiber: 16g
• Sugar: 6g
• Calcium: 101mg
• Iron: 5mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use fresh tomatoes instead of canned?
Yes, use about 1 1/2 cups of chopped fresh tomatoes, but the flavor won’t be as smoky.

Is this soup gluten-free?
Yes, all listed ingredients are naturally gluten-free.

How do I thicken taco soup?
Simmer uncovered or blend a small portion of the soup and stir it back in.

Can I prep this ahead of time?
Yes, assemble all ingredients the night before and refrigerate. Start cooking in the morning.

Best toppings for taco soup?
Try avocado, cilantro, vegan cheese, dairy-free sour cream, jalapeños, or crushed tortilla chips.

Try More Recipes:

• Crock Pot Vegan Potato Soup
• Crock Pot Vegan Black Bean Soup
• Crock Pot Tortellini Soup With Cream Cheese

Crock Pot Vegan Taco Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

4

hours 

Calories

319

kcal

A flavorful, protein-rich vegan taco soup loaded with beans, corn, and smoky spices—perfect for an easy crock pot meal.

Ingredients

• 1 tablespoon avocado or olive oil
  

• 1 white or yellow onion (diced)
  

• 4 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
  

• 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

Directions

• Sauté onion in oil until soft. Add garlic and spices; cook briefly.
  
• Stir in tomato paste, chiles, tomatoes, broth, beans, and corn.
  
• Cover and cook on HIGH for 4 hours.
  
• Stir in lime juice before serving.
  
• Serve with taco toppings of choice.