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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


  • 1 15 ounce can black beans
  • 1 15 ounce can white beans
  • 1 cup frozen corn kernels
  • ½ yellow onion diced
  • 2 cloves garlic chopped
  • 2 cups canned diced tomatoes
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • ½ tsp. onion powder
  • 1 tsp. oregano
  • ½ tsp. paprika
  • dash of red chili pepper flakes
  • salt & pepper to taste
  • 1 ½ cups water
  • optional: ¼ cup diced peperoncino
  • optional toppings: cheddar cheese sour cream or greek yogurt, cilantro, lime wedges, and tortilla chips.


  • 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.


Recipe can easily be doubled
*Nutrition Disclaimer


Serving: 1serving | Calories: 181kcal