Crockpot Tortilla Soup

2023, Mar 18    

Ingredients

Note: Original recipe was too spicy for me. Recipe had been modified accordingly

• 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
• 1 canned chipotle peppers in adobo, finely chopped, only use half the sauce
• 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

1. In the your crockpot, combine the onion, poblano, jalapeños, garlic, cumin, oregano, broth, tomatoes, and chipotle peppers. Only add half the adobo sauce from the can. 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!