This Crockpot Spicy Vegetarian Tortilla Soup with Quinoa is just what every cold January day needs. It’s the easiest tortilla soup recipe to prepare, full of good for you ingredients, and so delicious. Just toss everything into your crockpot (or your instant pot) and cook low and slow all day. No extra steps, and nothing fancy. Just one thing…be sure to top each bowl off with plenty of tortilla chips, some good cheese, and an avocado. Tortilla soup perfection.
Hey, hi and happiest Monday to you all!
I spent my weekend endlessly working away on the computer, and I have to say, I am sooo glad Monday is here. I finished most of what I needed to, which makes me so happy. This week will be all about getting back into the kitchen and staying very far away from the computer. Well, at least during the day anyway.
I may or may not have had a mini 30 minute breakdown Saturday night, thanks to a very tired mind. But I’ve recovered, and like I said, I am so ready to conquer this week. It’s going to be a good one. Really going for the positivity today! Fake it till you make it true, right?!
I’m very excited to tell you about this soup. Over Christmas break I made two brand new soup recipes, and both turned out SO GOOD! This is one of those soups. The other will be coming soon (should it come this week or shall I save it for next week?). Either way, keep an eye out for it.
It’s nothing like this tortilla soup…
Which is truly so good. Let me explain. This tortilla soup is vegetarian, has a good amount of heat, a smoky flare, some quinoa for heartiness, and the best toppings ever.
Plus, it’s so easy. Simply take all of your ingredients and add them to your crockpot and cover. Slow cook for a few hours until everything has had a chance to cook down and turn into a spicy, flavorful tortilla soup. There’s no pan searing anything first, no extra dishes, and quite honestly, no matter how challenged you may think you are in the kitchen, I feel confident that just about anyone can make this.
I hope I don’t get into trouble for saying that, but I’m sticking to it. This soup is that easy.
But the very best part? While this soup is easy, it’s also really, really good…and healthy too. I used a combination of onion, garlic, poblano peppers, jalapeño peppers, and chipotle peppers to flavor the soup, in addition to fire roasted tomatoes. The quinoa helps to tame the heat, and provides a healthy filling grain.
As with any tortilla soup, it’s all about the toppings. I like to add crushed tortilla-chips, sliced avocado, plenty of crumbled feta, and maybe even a dollop of Greek yogurt. Oh, and some fresh cilantro too. It’s a lot, but man, it’s all so good.
Bonus points if you also top your soup with slices of sweet mango like I did. I know it might seem weird, but if you trust me, you’ll try it too. And I’m very confident you’ll greatly enjoy it.
If you make this tortilla soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Spicy Vegetarian Tortilla Soup with Quinoa.
Calories Per Serving: 1489 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1 medium yellow onion, diced
- 1 poblano pepper, diced
- 2 jalapeños, seeded and chopped
- 2 cloves garlic, minced or grated
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 4 cups low-sodium vegetable broth
- 2-3 canned chipotle peppers in adobo, finely chopped
- 1 (28 ounce) can fire roasted diced tomatoes
- kosher salt and pepper
- 1/2 cup uncooked quinoa
- juice and zest of 1 lime
- 1/2 cup fresh cilantro, chopped, plus more for serving
- tortilla chips, diced mango, sliced avocado, feta, and yogurt, for serving
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- 1. In the your crockpot, combine the onion, poblano, jalapeños, garlic, cumin, oregano, broth, tomatoes, and chipotle peppers. Season with salt and pepper. Stir in the quinoa. Cover and cook on low for 5-6 hours or on high for 4-6 hours. If the soup is thick, you can thin with additional broth.2. Just before serving, stir in the lime juice, and cilantro. Season with salt, to taste. 3. Ladle the soup into bowls and top with tortilla chips, mango, avocado, feta, yogurt, and cilantro. Enjoy!
- 1. In the your instant pot, combine the onion, poblano, jalapeños, garlic, cumin, oregano, broth, tomatoes, and chipotle peppers. Season with salt and pepper. Stir in the quinoa. Cover and cook on high pressure for 8 minutes. Once done cooking, use the natural or quick release function. 2. Stir in the lime juice, and cilantro. Season with salt, to taste.3. Ladle the soup into bowls and top with tortilla chips, mango, avocado, feta, yogurt, and cilantro. Enjoy!