Crockpot Spicy Vegetarian Tortilla Soup with Quinoa

By Tieghan Gerard · halfbakedharvest.com

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
4 cups / 960 ml low-sodium vegetable broth
2–3 canned chipotle peppers in adobo, finely chopped
1 (28 oz / 794 g) can fire roasted diced tomatoes
kosher salt and pepper to taste
1/2 cup / 90 g uncooked quinoa
juice and zest of 1 lime
1/2 cup / 8 g fresh cilantro, chopped, plus more for serving

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