Cooked - Crockpot Spicy Vegetarian Tortilla Soup With Quinoa.

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Home Pricing Community My Recipes

Crockpot Spicy Vegetarian Tortilla Soup With Quinoa.

4.0

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

3 canned chipotle peppers in adobo, finely chopped

1 (28 ounce) can fire roasted diced tomatoes

Kosher salt and pepper

½ cup uncooked quinoa

Juice and zest of 1 lime

½ cup fresh cilantro, chopped, plus more for serving

Tortilla chips, diced mango, sliced avocado, feta, and yogurt, for serving

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!
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!

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 77 weeks ago

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