Tortilla Soup (Vegetarian / Crockpot)

This is perfect for a cold winter night. Plus, crockpot recipes are some of my favorites (because they’re super easy)!

INGREDIENTS

1 medium yellow onion, diced
2 poblano peppers, diced
2 jalapeños, seeded and chopped
2 cloves garlic, minced or grated
2 tsp ground cumin
1 tsp dried oregano
4 cups low-sodium vegetable broth
2-3 canned chipotle peppers in adobo, finely chopped
1 (28 ounce) can fire roasted diced tomatoes
Salt & pepper to taste
1/2 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

DIRECTIONS

• 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.

• Just before serving, stir in the lime juice, and cilantro. Season with salt, to taste. 

• Ladle the soup into bowls and top with tortilla chips, mango, avocado, feta, yogurt, and cilantro.