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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?!
Yup.
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.
Servings: 4
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.
Ingredients
- 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
Instructions
Crockpot
- 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!
Instant Pot
- 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!
Looks like you may have doubled the serving size calorie count by setting this recipe to two servings. I added all the ingredients in a macro counting app and got 724/serving. That multiplied by two is 1,448 which is very close to your 1,489 number.
Forgot to give it a rating. It’s delicious, I’m having a bowl right now. There’s just no way one bowl has more calories than two and a half big macs.
Thanks so much Cole:) Thanks for your comment and trying this recipe! I am so glad it turned out well for you! Have a great day:)
Thanks so much for sharing, Cole!! I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
I made this soup today. My husband and I both loved it, and we didn’t miss the chicken at all. I did add a can of black beans rinsed, and a can of corn, along with 1 can of Rotel tomatoes & 1 can of fire roasted tomatoes. Other than that, I followed the recipe and this will become a regular at our house. I always make a big batch for freezing and lunches, so this was perfect! Thank you!
Thank you so much for giving the recipe a try! Have a Happy Halloween! 🙂 xT
This looks amazing and it’s all in the crockpot now. I am a bit confused about calories. 1489 kcal per serving. Is 1 kcal the same as 1 calorie?
Thanks in advance for clarifying
Thanks so much for trying the recipe Nancy!! Yes, that is correct, but I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
I made this soup last night. Instead of a crockpot I did it stove top due to time constraints.
AMAZING, Delicious and it was an instant crowd pleaser. No one missed the fact it had no meat in it. I did add a can of black beans and the entire garlic bulb. Served with a side salad.
We added the mango, avocado and a dollop of sour cream. Love every recipe I try from you!!!
Hey Wendy,
Awesome!! Thanks so much for giving this dish a try and your comment, I love to hear it was a hit! 😊
I was a little worried about this one because my husband is a huge fan of chicken tortilla soup. It wasn’t until the last hour or so of cooking in the crockpot that I knew we were into something good here.
It was delicious. All the yummy flavors of a traditional tortilla soup, but without the meat. The quinoa helped it to be just as filling as the original version but it felt so much healthier.
We topped it with avocado, sour cream, some tortilla chips and cilantro and it was perfect. I love a good crockpot meal and this will absolutely be made again in my house!
Hey Kristen,
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Hey Tieghan! Can I make this stovetop?
Hey Kelsey,
Totally, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xT
I have so many different kinds of quinoa. What type do you like to use in yours?
Hi Hali,
Really any quinoa that you like will work, I use Bob’s Red Mill. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Wow – the flavor in this soup is amazing!! I’ll be making this often. We had it as-is except for using sharp white cheddar,(because my husband doesn’t share my love of feta) and omitting mangos because we didn’t have any handy. I sautéed the veggies in the pot for a bit before adding the tomatoes and broth. Best instant pot soup I’ve ever made thanks to you!
Hey Courtney,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
Clever way to sneak in quinoa! Quinoa isn’t my favorite, so I always appreciate recipes where it can fly under the radar. I added black beans for addirional heartiness and chopped habaneros for additional spiciness.
Hey Dijenne! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan