Half Baked Harvest · by Tieghan Gerard★ 4.2 (337)
Crockpot Spicy Vegetarian Tortilla Soup with Quinoa.
NUTRITION · PER SERVING310M COOK
CAL 28%·PRO 28%
CARBS 68G50% OF CAL
14G FIBER33G OTHER22G TOTAL SUGAR
FAT 27G43% OF CAL
8G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Easy slow-cooker tortilla soup with quinoa, chipotle, and chile. Healthy, full-flavored, and requires minimal effort.
mainmexicansoup🥘 pressure cooker⏲️ slow cookervegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 310M
CAL 28%·PRO 28%
CARBS 68G50% OF CAL
14G FIBER33G OTHER22G TOTAL SUGAR
FAT 27G43% OF CAL
8G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5h
- Sodium
- 1318mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1074mg
- Calcium
- 338mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1318MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.