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Slow Cooker Quinoa Tortilla Soup is packed with flavor and easy make, this will become a new fall favorite. With roasted peppers, tomatoes, black beans, corn and fresh cilantro and seasonings, simply throw it all together in the slow cooker, let it cook and viola dinner is served.
I love using my slow cooker during the chiller time of year, especially during football season. Letting the slow cooker do all the work while I am enjoying time cheering on our favorite team. What I love about slow cooker cooking, is that you can combine your favorite ingredients in the bowl and then a few hours later have the most amazing dinner. That is exactly how I made this Slow Cooker Quinoa Tortilla Soup. I have a Slow Cooker Chicken Tortilla Soup that is just to die for and with some quinoa on hand – I decided to change it up a bit. So glad I did. This soup is amazing. With the freshly roasted peppers, Hunt’s Diced Tomatoes and RO*TEL, this soup is packed with flavor. I grabbed a few cans of RO*TEL, because honestly who doesn’t use RO*TEL for their queso during football season, it’s the best. So I decided to pick up a few cans from Walmart, a couple to make queso for the kids and another for my Mexican-inspired soup. Then with two cans of Hunt’s diced tomatoes, enchilada sauce and chicken broth, the soup started to come together. Add some cumin and chili powder and you are set.
So while I am enjoying sipping on my Pumpkin Spice steamer, watching the leaves turn colors and cheering on my favorite team. My slow cooker will be simmering my dinner. Enjoy fall friends with this Slow Cooker Quinoa Tortilla Soup. Have a favorite slow cooker recipe? Share in the comments below, would love to hear how fall inspires you.
- 1 red bell pepper, cut in half, stem and seeds removed
- 1 green bell pepper, cut in half, stem and seeds removed
- 1 jalapeno, cut in half, stem and seeds removed
- 2 – 14.5 ounce Hunt’s diced tomatoes
- 1 can RO*TEL Diced Tomatoes and Green Chilies
- ½ cup cilantro
- 6 cups chicken broth
- 1 cup quinoa
- 14.5 ounce can black beans, rinsed and drained
- 1 white onion, diced
- 1 can enchilada sauce
- 10 ounce package frozen corn
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 1 teaspoon salt
- Pepper, to taste
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.