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Chickpea Crockpot Taco Soup– we’ve been making a version of this slow cooker taco soup for YEARS and I love it so much. It’s great for quick and easy meals and can even be used on tacos with less liquid added it!
While I’m a FIRM believer that all year long is slow cooker season, there’s definitely something about the fall that makes me reach for my crockpot more often. And this Crockpot Taco Soup is one of my ALL TIME favorites!
I’ve actually been making a version of this soup for YEARS and wanted to vegan-ize it so here we are :)
I originally found the idea for this recipe in a random facebook thread and it was meant to be chicken tacos. A few modifications later and I’ve turned it into a DELICIOUS chickpea soup :D
If you want to make tacos out of this recipe, you can simply omit the broth completely. This will result in a super delicious taco filling that’s perfect for taco bowls and salads!
How to make this Taco Soup Recipe:
As most crockpot recipes go, this is RIDICULOUSLY easy. Like, throw all of the ingredients in, mix, and cook…EASY!
What’s in this slow cooker taco soup:
- salsa (I prefer the super simple cheap stuff in this recipe)
- taco seasoning
- black beans
- chickpeas
- corn
Everything but the corn gets mixed together and cooked on high for about 2 hours. Since all of the ingredients are already cooked, it’s really just a matter of giving all of the flavors time to blend.
SERIOUSLY SO GOOD!
More vegan crockpot recipes to try:
See how to make the Crockpot Taco Soup here:
Crockpot Taco Soup
Ingredients
- 1 16 ounce jar of salsa
- 1 15 ounce can of black beans, drained and rinsed
- 1 packet taco seasoning, reduced sodium
- 1 ½ cups reduced sodium broth
- 1 15 ounce can of chickpeas, drained and rinsed
- 1 heaping cup of frozen corn
Instructions
- Add all of the ingredients except the corn into a slow cooker and mix to combine. Cook on high for 2 hours or low for 3 hours.
- With 30 minutes remaining, add in the corn and stir to combine.
- Serve with your favorite taco toppings and ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This soup is delicious and it is SO EASY to make. What a lifesaver!
Delicious recipe! So hearty and healthy yet it is like tacos in so many ways! I added a dollop of sour cream and a little shredded cheddar and served with nacho chips.
This recipes has become a staple for my vegan roommates and I! One of them in gluten free so it can be hard to find something we all can eat, but this hits the spot every time. Thank you for sharing!
Hi- I was going to make this for potluck. If I want to double the recipe, do you recommend just two of everything?
yes! There’s a button the top right side of the recipe card that will double everything for you automatically!
This was great! I topped it with avacado and crumbled tortilla chips.
Happy I stumbled across this cheap, quick, and yummy recipe!
I can’t get enough taco in my life. Thanks for the nice idea and I now know what I’ll be cooking for dinner tonight!