slow cooker taco soup in a bowl topped with cheese and sour cream
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Slow Cooker Taco Soup (Gluten Free, Vegetarian)

This Slow Cooker Taco soup only requires a handful of ingredients and a couple minutes prep to have a tasty easy dinner everyone will love.
Prep Time5 mins
Cook Time4 hrs
Total Time4 hrs 5 mins
Course: Dinner
Cuisine: Mexican
Servings: 6 servings
Calories: 181kcal
Author: Stephanie

Ingredients

  • 1 15 ounce can black beans
  • 1 15 ounce can white beans
  • 1 cup frozen corn kernels
  • 1/2 yellow onion diced
  • 2 cloves garlic chopped
  • 2 cups canned diced tomatoes
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 tsp. oregano
  • 1/2 tsp. paprika
  • dash of red chili pepper flakes
  • salt & pepper to taste
  • 1 1/2 cups water
  • optional: 1/4 cup diced peperoncino
  • optional toppings: cheddar cheese sour cream or greek yogurt, cilantro, lime wedges, and tortilla chips.

Instructions

  • Place all of the above ingredients in the slow cooker reserving the toppings and cook on high 4-5 hours.
  • Place in serving bowls and top with optional toppings.
  • Can be stored covered in fridge for up to 5 days.

Notes

Recipe can easily be doubled
 
 
 
 
 
 
 
*Nutrition Disclaimer

Nutrition

Serving: 1serving | Calories: 181kcal