While I’m a FIRM believer that all year long is slow cooker season, there’s surely 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 dish in a random facebook thread and it was meant to be chicken tacos. A few modifications later and I’ve turned it into a SATISFYING chickpea soup:D

If you want to make tacos out of this dish, you can simply omit the broth completely. This will result in a especially satisfying taco filling that’s dependable for taco bowls and salads!

How to cook this Taco Soup Recipe:

As most crockpot recipes go, this is RIDICULOUSLY unfussy. Like, throw all of the ingredients in, mix, and cook…UNFUSSY!

What’s in this slow cooker taco soup:

salsa (I prefer the especially simple cheap stuff in this method)
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 genuinely only a matter of giving all of the flavors time to blend.

SERIOUSLY WORTH THE POT!