This Slow Cooker Quinoa Tortilla Soup is packed with flavor. Simply throw it all together in the slow cooker for a few hours and viola! Dinner is served.
Servings 6
Calories 312kcal
Author Sandra
Ingredients
1red bell peppercut in half, stem and seeds removed
1green bell peppercut in half, stem and seeds removed
1jalapenocut in half, stem and seeds removed
2- 14.5ouncecan Hunt’s diced tomatoes
14.5ouncecan RO*TEL Diced Tomatoes and Green Chilies
1/2cupcilantro
6cupschicken broth
1cupquinoa
14.5ouncecan black beansrinsed and drained
1white oniondiced
15ouncecan enchilada sauce
10ouncesfrozen corn
2teaspoonscumin
1tablespoonchili powder
1teaspoonsalt
pepperto taste
Instructions
Place oven on high broil. Line a cookie sheet with foil and place red and green bell peppers down. Add jalapeno. Broil on high for 5-10 minutes per side, or until skins are starting to turn a dark brown color. Remove from oven and allow to cool.
Add Hunt’s diced tomatoes, RO*TEL, enchilada sauce, and chicken broth to a slow cooker and turn the slow cooker on. Depending on how long you want this to simmer, turn it on low for 6-7 hours and high for 3-4 hours.
Chop the roasted peppers and jalapeno and add to the slow cooker. Add remaining ingredients: corn, black beans, onion, chili powder, cumin, cilantro, salt and pepper to taste. Lastly add the quinoa, stir together and then place lid on slow cooker and let it simmer, until hot and ready.
I cook this on high heat and let it cook for a little over 4 hours, it comes out just perfect. Enjoy!