Slow Cooker Quinoa Tortilla Soup
Slow Cooker Quinoa Tortilla Soup is a healthy meal that’s packed with plant protein and delicious southwestern flavor. Just throw everything into the crockpot and dinner’s ready when you come home! (vegan + gluten-free)
Slow cookers (or “crockpots”) are my saving grace this time of year. There’s so much to be done with so little time to do it and the cold, short days definitely aren’t helping. The last thing I feel like doing after prying myself from the warmth of my cozy bed in the morning and working all day long is coming home when it’s already dark outside and having to cook dinner.
But on the flip side, I still want a healthy meal without having to waste money eating out. And that, my friends, is where the wonderful slow cooker comes into play.
My goal for the new year is to develop more healthy crockpot recipes because, I mean, you really can’t beat coming home to a warm meal that’s ready to eat.
It’s funny because I made this black bean soup a few times earlier in the year and then put my slow cooker away in my guest bathroom (because I don’t have room for it in my kitchen, true story) and forgot about it until a few weeks ago. I guess that saying out of sight, out of mind really is true, huh?
Anyways, now that I’ve managed to bust it back out, let’s talk about the goodness that is quinoa tortilla soup!
Outside of chopping veggies and opening a few cans, it’s super simple to make.
All you have to do is throw everything into the slow cooker and let it work it’s magic.
The soup is flavorful enough of it’s own, but the tortilla chips make it extra fun and delicious to eat.
Because everything is better with tortilla chips, amiright?
1 yellow onion, diced
1 red bell pepper, cored and diced
2 jalapenos, cored and diced
1 can black beans, drained and rinsed
1/2 cup uncooked quinoa, rinsed
1 (15 ounce) can diced tomatoes with green chilies
15 ounces tomato sauce (preferably no salt added)
4 cups vegetable broth
1 cup water
2 teaspoons cumin powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
suggested toppings: tortilla chips or strips, diced green onion, cilantro, lime juice, avocado, and/or shredded cheese
- Place all of the ingredients (minus the toppings) into 6.5 qt slow cooker on the high setting. Stir together, cover and allow to cook for 6 hours. Keep warm until ready to serve.
- Distribute the soup into separate bowls and serve with desired toppings. Store leftovers in an airtight container for up to 4 days.
To make your own tortilla strips, stack 6 corn tortillas slice them into 1/2-inch wide, 2-inch long strips. Transfer them to a baking sheet lined with parchment paper and lightly coat with oil. Bake in the oven at 400°F for 8-10 minutes on each side, until light golden brown. Remove them from the oven, season with salt and allow to cool.
I recommend using BPA-free canned tomatoes and sauce (such as Muir Glen) as well as black beans (such as Eden Organics)