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–+ servings
Slow Cooker Taco Soup
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Slow Cooker Taco Soup

A hearty and spicy soup filled with plenty of seasoning and protein!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Soup
Servings: 6 -8

Ingredients

  • 1 14.5- oz can petite-diced tomatoes
  • 1 15- oz can black beans rinsed & drained
  • 1 16- oz can pinto beans rinsed & drained
  • 1 15.25- oz can corn drained
  • 1 15.5- oz can white hominy rinsed & drained
  • 1 cup green salsa aka tomatillo salsa
  • 4 cups vegetable broth
  • 1 13.7- oz frozen soy grounds i.e. Gardein, Boca or you can use 1 lb browned & drained ground beef
  • 1 1- oz taco seasoning packet or 3 T homemade taco seasoning
  • 1/4-1/2 t cayenne pepper I use the full 1/2 t for extra spicy
  • 1/2 t smoked paprika
  • 1/2 t chili powder
  • 1/2 t ground black pepper
  • 1 t salt
  • 1 T cornstarch
  • 2 T cold water
  • Toppings: Grated cheddar cheese sour cream, fresh cilantro, tortilla strips/chips

Instructions

  • In a 6 quart or large slow cooker, add the tomatoes, black beans, pinto beans, corn, hominy, salsa, soy grounds, vegetable broth, taco seasoning, cayenne pepper, smoked paprika, chili powder, black pepper, and salt. Stir to combine. Cover and cook on low for 6 - 8 hours or high for 3 - 4 hours.
  • Once the soup is hot and ready, prepare the cornstarch mixture. In a small bowl, add the cornstarch and water. Stir until the mixture is smooth. Add the cornstarch mixture to the soup. Stir well. This will slightly thicken the soup.
  • Serve with desired toppings.
  • Enjoy!