halfbakedharvest4.2
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!
👥 4 Servings⏱️ Prep & Cook: 5h 10m⏳ Prep: 10 min🔥 Cook: 5h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
📝 Preparation Steps
1
Crockpot
2
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!
jalapeños, seeded and chopped2garlic, minced or grated2 clovesground cumin2 teaspoonsdried oregano1 teaspoontortilla chips, diced mango, sliced avocado, feta, and yogurt, for serving
3
Instant Pot
4
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!
jalapeños, seeded and chopped2garlic, minced or grated2 clovesground cumin2 teaspoonsdried oregano1 teaspoontortilla chips, diced mango, sliced avocado, feta, and yogurt, for serving
Nutrition Facts
calories
1489 kcal
serving Size
1 serving
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