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Crockpot Spicy Vegetarian Tortilla Soup with Quinoa.
Serves 2
10 mins prep
300 mins cook
310 mins total
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!
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!