Meatless Mondays  |  Posted 12.07.15

Slow Cooker Quinoa Tortilla Soup

Slow Cooker Quinoa Tortilla Soup

A healthy meal that’s packed with plant protein and delicious southwestern flavor. Just throw everything into the crockpot and dinner’s ready when you come home! Throw some grated cheddar and crushed up tortilla chips on top for a flavorful addition.

Yields: 4 bowls (8 cups) 


  • 1 Yellow Onion, diced
  • 1 Red Bell Pepper, cored and diced
  • 2 Jalapeños, cored and diced
  • 1 can Black Beans, drained and rinsed
  • 1/2 cup Uncooked Quinoa, rinsed
  • 1 (15 ounce) can Diced Tomatoes with Green Chilies
  • 15 ounces Tomato Sauce, preferably no salt added
  • 4 cups Vegetable Broth
  • 1 cup Water
  • 2 tsp Cumin Powder
  • 1 tsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano


Suggested toppings: tortilla chips or strips, diced green onion, cilantro, lime juice, avocado, and/or shredded cheese

  1. Place all of the ingredients (minus the toppings) into the slow cooker on the high setting. Stir together, cover and allow to cook for 6 hours. Keep warm until ready to serve.
  2. Distribute the soup into separate bowls and serve with desired toppings. Store leftovers in an airtight container for up to 4 days.

Source: Making Thyme for Health