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!

chickpea crockpot taco soup in a bowl this recipe

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 :)

taco soup in a slow cooker

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!

taco soup in a bowl on a marble table

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
chickpea taco soup in a bowl with black beans

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:

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Crockpot Taco Soup

★★★★★

5 from 4 reviews
  • Author: Brita Britnell
  • Total Time: 2 hours 5 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

Easy and delicious Crockpot Taco Soup!

Ingredients

Scale
  • 1 16 ounce jar of salsa
  • 1 15 ounce can of black beans, drained and rinsed
  • 1 packet of taco seasoning, reduced sodium
  • 1 1/2 cups of reduced sodium broth
  • 1 15 ounce can of chickpeas, drained and rinsed
  • 1 heaping cup of frozen corn

Instructions

  1. 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.
  2. With 30 minutes remaining, add in the corn and stir to combine.
  3. Serve with your favorite taco toppings and ENJOY!
  • Prep Time: 5 minutes
  • Cook Time: 2 hours
  • Category: crockpor
  • Method: slow cooker
  • Cuisine: american

Keywords: vegan crockpot recipe, vegan slow cooker recipe, crockpot soup