Slow Cooker Quinoa Tortilla Soup
Servings: 6 bowls
Ingredients
- 1 yellow onion diced
- 1 red bell pepper cored and diced
- 2 jalapenos cored and diced
- 3 garlic cloves minced
- 2 teaspoons cumin powder
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 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
- 1 15-ounce can black beans, drained and rinsed
- suggested toppings: tortilla chips or strips* diced green onion, cilantro, lime juice, and/or avocado
Instructions
In the Slow Cooker:
- 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.
On the Stovetop:
- In a large pot, warm 2 tablespoons olive oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes. Add the peppers, garlic, and seasonings then stir to combine and cook for a few more minutes.
- Pour in the canned tomatoes with their juices, tomato sauce, vegetable broth and water. Bring to a low boil then add the quinoa and cook for about 20 minutes, until quinoa is tender. Add the black beans and cook until heated through. Serve warm with tortilla strips, lime juice, cilantro and/or avocado.
Notes
*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 5-6 minutes on each side, until light golden brown. Remove them from the oven, season with salt and allow to cool.
Leftovers can be stored in an airtight container for up to 4 days, or frozen for up to 1 month.
Click Here for Nutrition Facts
Nutrition Facts are for 1/6th of recipe