Crockpot Spicy Vegetarian Tortilla Soup with Quinoa.
Super easy, full of good for you ingredients, and so delicious. Just toss everything into your crockpot (or instant pot) and cook low and slow all day. No extra steps, and nothing fancy. Tortilla soup perfection!
Prep Time10 minutes mins
Cook Time5 hours hrs
Total Time5 hours hrs 10 minutes mins
Calories: 1489kcal
- 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
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!
Calories: 1489kcal