Slow Cooker Taco Soup
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.
Equipment
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
- 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.
- 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.
- Add in green chiles, tomatoes with juices, vegetable broth, beans and corn. Cover and set the slow cooker for 4 hours on high.
- 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!**
Nutrition
Serving: 1servingCalories: 319kcalCarbohydrates: 55gProtein: 16gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 921mgPotassium: 852mgFiber: 16gSugar: 6gVitamin A: 741IUVitamin C: 8mgCalcium: 101mgIron: 5mg