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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!
My boyfriend and I looooved this soup. So much that we would love to make it again for family, but we have someone who can’t eat spicy food. Any suggestions on substitutions or changes to the soup to make it not spicy while keeping its great flavor?
Hey Natalie,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! I would just use diced tomatoes instead of the fire roasted tomatoes, you can also skip the jalapeño. xTieghan
Could you put all the slow cooker ingredients in a bag and freeze it to make in the future?
Hey Sarah,
Yes, I think that would work well! I hope you love the recipe, please let me know if you have any other questions!! xTieghan
I made this in my crockpot. Very spicy, but so good and comforting on these cold days. Thank you for another great recipe!
Hey Beverly,
I am thrilled you enjoyed the recipe. Thanks for giving it a try! xTieghan
This was really delicious and had just the right amount of spicyness!
Hey Melina,
Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan
Holy spicy but SOOO AMAZING! I did do 3 adobo chiles with all the seeds (I’ll do 2 next time)
I added a 1 1/2 lbs of cubed raw chicken breast and sautéed the veggies in the instant pot first with a little evoo.
Came out perfect, incredible flavor!
Hey Alex,
I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan
The BEST crockpot recipe I’ve ever tried!! I’ve been making this once a week since I discovered it.
Hey Daria,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
So good!! Made this in the instant pot and loved the flavor! Added beans with the cilantro and lime juice after cooking and it was amazing!!
I am so happy you loved this one, Maddie! Thank you! xTieghan
Just made this for dinner and it was delish! Perfect amount of spicy IMO. Thanks Tieghan!
Thank you Jess!! xTieghan
This is definitely good soup for the soul! I’m cooking for a household of 30-something guys and they all love it. Its a top contender on the weekly rotation! I use more broth and bulk it up with a corn, bell pepper and more quinoa. I’ve also starting tossing in a couple chicken breasts to cook, then pull it apart before serving. Don’t be tempted to use the entire can of Chiles in Adobo, won’t be making that mistake again. This is such a great base soup for creative additions!
Hi Lindsay! I am so glad this turned out so well for all of you!! Thank you so much for trying it! xTieghan
Hi Tieghan, I love all of your recipes and am really excited to try this one out. I have two questions about adding meat to this recipe. If I want to add chicken breasts, should I cut them into strips before I add them, or can I just put the breasts in and then shred them at the end (if I do this, how long should I cook them in the instant pot)? Also, if I add the chicken, will I need to add any more liquid? Thank you!
Hi! You can just put the breast in, then shred them once finished cooking, That will work wonderfully! If cooking in the instant pot, cook 8 minutes. No need to add additional liquid. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hello,
My kids don’t like quinoa. Any suggestions to replace the quinoa?
Hey Nicole! I would use an equal amount of rice instead! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
If I put chicken thighs in the recipe would I have to increase the time for the instant pot? If so, how much more time should I add to the 8 mins?
ps, I’ve also made this recipe to a tee and loved it.
Hey Corey! Chicken thighs will be so great! I would cook a total of 10 minutes to ensure they cook all the way. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan ???
Waaaaay too spicy – couldn’t eat it.
Hi! I am so sorry to hear that! Is there anything I could help you with? xTieghan
This was sooo good! We doubled it and have meals for the week plus a whole container to freeze. Any freezing advice?
Hey Sarah! You can freeze the soup in a freezer safe container for up to 3-4 months. In the fridge or on the counter and then just warm up on the stove! Glad you love this recipe! xTieghan
Loved this. I made the slow cook version with only 1 jalapeño instead of two and added a little coconut milk at the end, and it was still SO SPICY! I’m a wimp though, and my boyfriend thought it was the perfect amount of heat. Total hit. Will definitely be making this again!
Hi! I am so glad you both loved this recipe! I hope it turns out better with a little less heat for you! xTieghan
Would this recipe fit in a 2 quart crock pot?
Hey Karrie! This is a bit too much for a 2q. Try cutting the recipe in half to use in your crockpot. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan