Crockpot Spicy Vegetarian Tortilla Soup with Quinoa.

Name: Crockpot Spicy Vegetarian Tortilla Soup with Quinoa.
Prep time: 10 min
Cook time: 300 min
Total time: 310 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 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; 2 -3 canned chipotle peppers in adobo, finely chopped; 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

Super easy, full of good for you ingredients, and so delicious. Just toss everything into your crockpot (or instant pot) and cook low and slow all day. No extra steps, and nothing fancy. Tortilla soup perfection!

⏱️ 310 min 🔪 Prep: 10 min 🔥 Cook: 300 min 📊 Hard 👁️ 2 views

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Crockpot Spicy Vegetarian Tortilla Soup with Quinoa.

Foto: Half Baked Harvest

Ingredients

4 servings

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
2 -3 canned chipotle peppers in adobo, finely chopped
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

Steps

1. 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!
1. 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!

Nutrition Facts (per serving)

Macronutrients

Calories148974% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 49.000

Per Serving Rp 12.250/serving

🏠 Save ~Rp 98.000 compared to buying!

📋 Price Breakdown (14% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
yellow onion	1 medium	-	-
poblano pepper	1	-	-
jalapeños	2	-	-
garlic	2 cloves	-	-
ground cumin	2 teaspoons	Rp 70.000/kg	Rp 14.000
dried oregano	1 teaspoon	-	-
low-sodium vegetable broth	4 cups	-	-
-3 canned chipotle peppers in adobo	2	-	-
	1	-	-
kosher salt and pepper	-	-	-
uncooked quinoa	0.5 cup	-	-
juice and zest of 1 lime	1 l	Rp 35.000/kg	Rp 35.000
fresh cilantro	0.5 cup	-	-
tortilla chips	-	-	-