Crockpot Spicy Vegetarian Tortilla Soup with Quinoa
Serves 4
| prepDice onion and poblano pepper | |||
| prepSeed and chop jalapeños | |||
| prepMince garlic | |||
| prepChop chipotle peppers | |||
| prepJuice and zest lime | |||
| prepChop cilantro | |||
| 1 medium yellow onion, diced | Combine in crockpot, cook low 5–6 hr / high 4–6 hr | Stir in lime juice and cilantro, season to taste | Ladle into bowls, top with chips, mango, avocado, feta, yogurt, cilantro |
| 1 poblano pepper, diced | |||
| 2 jalapeños, seeded and chopped | |||
| 2 cloves garlic, minced | |||
| 2 tsp ground cumin | |||
| 1 tsp dried oregano | |||
| 960 ml low-sodium vegetable broth | |||
| 2–3 canned chipotle peppers in adobo, finely chopped | |||
| 1 (794 g) can fire roasted diced tomatoes | |||
| kosher salt and pepper to taste | |||
| 90 g uncooked quinoa | |||
| juice and zest of 1 lime | |||
| 8 g fresh cilantro, chopped, plus more for serving | |||
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