Today seems like a soup day, don’t you think?
I’ve been sick with a cold for the past few days, so soup has really been the only thing desirable. That and it’s been snowing in Chicago again, which means I don’t like to leave the house unless I’m going to work out. I’m serious. There have been too many times this Winter where I haven’t been able to feel my toes, even when they’re in boots.
Want more slow cooker recipes?
Enter your email to get one of our BEST slow cooker dinner recipes straight to your inbox each day for 7 days. Totally FREE!
The upside to all of this is that I’m going on a cruise next week with my Mom! We’re beyond excited to have a little mom and daughter time together. Can you believe we’ve actually never had a REAL vacation together?! Nope, not even once. I’m so glad that I’m able to bring my her, because well you know, moms are indeed the best.
Wanna know what else is the best? SLOW COOKERS! Seriously can’t get over throwing random things I find in the fridge into this big old pot that simmers all day. I haven’t tried to cook anything other than soup, but I’m loving being able to set it and forget it. Or however that saying goes.
This soup cured my cold, made my apartment smell like a little Mexican cafe, and was just about the easiest thing I’ve ever made. I found a few things at Whole Foods that I desperately wanted to throw in the magic pot: a glass jar of Muir Glen fire-roasted tomatoes, poblano peppers AND some really seedy yummy tortilla chips. You know the multi-grain everything type. Those would go on top of the soup, I decided. (Because this is a chicken tortilla soup after all.)
But where are the chips?! You’ll notice they’re not in any of the photos.
Umm well, I kinda ate them. Yeah all of them actually Over the course of a few days of course. I just couldn’t stop! And then when I realized that they were supposed to be in my photoshoot once I got done setting everything up, it was already too late. Lesson learned: Chips do not below in my house, especially the seedy, multi-grain salty crunchy kind.
Anyway, this is my take on the classic version of chicken tortilla soup. I added corn and quinoa, because hellooooo deliciousness in a bowl. The Muir Glen tomatoes are wonderful because they’re cooked over an open flame, then jarred not canned so you get pure tomato flavor. You can find them at Whole Foods!
I roasted poblano peppers in this recipe because I love the flavor they bring to the soup broth, however you can certainly use canned green chiles instead and still get a terrific sizzlin’ soup.
If you make this recipe or anything else from Ambitious Kitchen, be sure to tag #ambitiouskitchen on Instagram so I can see your creations! To keep up to date with posts and behind the scenes info, follow AK on BlogLovin’, Facebook, Twitter, Instagram and Pinterest. xo!
More healthy slow cooker recipes to try:
Slow Cooker Black Bean Quinoa Pumpkin Chicken Chili
Amazing Slow Cooker Turkey Tacos + video
Slow Cooker Black Bean Pumpkin Turkey Chili
Healthy Slow Cooker Chicken Chile Verde
Healthy Slow Cooker Chicken Tikka Masala
Want more slow cooker recipes?
Enter your email to get one of our BEST slow cooker dinner recipes straight to your inbox each day for 7 days. Totally FREE!
I hope you love this slow cooker quinoa & chicken tortilla soup! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Ingredients
- 3 poblano peppers
- 2 teaspoons olive oil
- 1 pound Organic Boneless Skinless Chicken Breast
- Freshly ground salt and pepper to season and taste
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- 1 red pepper, diced
- 1 jalapeño pepper, seeded and diced
- 1 tablespoon chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon oregano
- 1 (23 oz) glass jar Muir Glen Fire Roasted Tomatoes
- 2 tablespoons tomato paste
- 6 cups organic chicken broth
- 1 cup water
- 1 (15oz) can black beans, rinsed and drained
- 1 1/2 cups frozen organic corn
- 1 cup organic quinoa
- 1/4 cup chopped cilantro
Instructions
- Place oven on broil. Line a cookie sheet with foil and place poblano peppers down. Broil on high for 5-10 minutes per side, or until skins are dark.
- Remove from oven, cool for two minutes, then transfer peppers a plastic bag ziploc bag, seal shut and leave for 5 minutes. This will steam the peppers and allow you to peel the skins.
- Once peppers are done steaming, you can remove skin by running them under cold water. You can also cut the peppers open and remove the seeds by running them under water. Chop the peppers and place in slow cooker.
- Heat olive oil in a large skillet over medium-high heat. Generously season chicken with salt and pepper. Add chicken to pan once oil is hot; browning chicken on both sides, about 4-5 minutes on each side. Transfer chicken to the bowl of the slow cooker.
- In the same skillet, add onion, garlic, jalapeno and red pepper; cook for 6-8 minutes or until onions are soft.
- Stir in chili powder, cumin and oregano. Transfer to slow cooker then add in Muir Glen fire-roasted tomoates, tomoto paste, chicken broth, water, black beans, corn and quinoa; stir then cover and cook on high for 4 hours or on low for 6-7 hours.
- Remove chicken from slow cooker and shred using two forks. Taste broth and add salt or additional seasonings, if necessary. Return chicken to slow cooker add cilantro and continue to cook for 20 minutes in the slow cooker.
- Serve with tortilla chips, avocado and additional cilantro if desired. Serves 8, about 1 1/2 cups per serving.
Recipe Notes
Nutrition
{Disclaimer: This post is sponsored by Muir Glen Organic Tomatoes. I love their organic products and love using their canned tomatoes in my recipes! Thanks for continuing to support Ambitious Kitchen.}
35 comments
When do you add the poblano peppers?
Right after you roast and chop them. 🙂
yum! looks great
You had me at quinoa and black beans. I love this!
Unfortunately, I don’t have a Whole Foods near my house. What can I use in place of the Muir Glen Fire Roasted Tomatoes?
You can find Muir Glen Fire Roasted Tomatoes at nearly any grocery store in the canned goods section. The glass jar product just happens to be at Whole Foods only at this time. Try using 2 (15 oz) cans of Muir Glen Fire-Roasted Tomatoes. 🙂
Wow, this looks like *just* what I’ve been craving! What is your favorite brand of tortilla chips? You mentioned “seedy, multi-grain” chips and my ears/eyes perked up, haha.
I love Garden of Eatin’ Everything Chips. They are SO good! http://www.gardenofeatin.com/product/?product=2041&category=693
I wonder if there is a way to add crunch without the chips. Any ideas?
I love the flavor that quinoa adds to soups! This looks delicious!
This tortilla soup looks super hearty & delicious.. I love it and it is all I am craving right now!
Oooh those fire roasted tomatoes will add a ton of flavor. I have included your recipe in my March Real Food Meal Plan. Thanks for sharing!
WOW. Made this today and it has officially become one of my favorite chilly weather recipes! I used half the amount of water and chicken broth (just a personal preference) so I made it a little less “soupy”. I love all the different flavors! Yum, thanks Monique!
Do you cook the quinoa beforehand, or does the slow cooker do the job?
Super hot! I don’t mind spicy but this came out super hot and I only put half the jalapeño pepper in! I added a cup of brown rice after realizing how hot it was so hopefully today it will be a little easier to eat!!
Made this last night for the Cubs game. It was delicious!!! Thinking I need to repeat for the next game!!!
Do you cook the quinoa beforehand, or does the slow cooker do the job?
That looks so good!! I will have to try it!!
enjoyable meal.
Would you be able to freeze half of this and reheat at a later date?
You bet!
Do you think I could make this with ground turkey or ground chicken?
That should work!
fabulous!!!
Hi Monique,
How do I make this on the stove, timewise, I don’t have a slowcooker, Thank you!
This looks delicious! I am planning on cooking for my kiddos though. How spicy would you say it is? Should I omit anything to make it less spicy? They are ages 2-7 so I need to keep it kid friendly. Thank you so much!
Hi! This isn’t super spicy but feel free to leave out the jalapeño just in case. Also be sure that your chili powder isn’t spicy (I use McCormick, which is very mild, but I know some chili powders have extra spicy elements).
My husband does most of our grocery shopping. I sent him with the list and he didn’t bring back the tomatoes that I wanted. I used fire roasted tomatoes from a can. Other than that I followed it exactly as it stated. It was delicious and healthy. I loved the addition of poblano peppers and quinoa. I haven’t convinced my kids to enjoy/like Mexican style dinners so they didn’t eat this one.
My family does not like quinoa, can I use something else?
I think couscous would work well in here!
I make this every month or two, freeze in lunch portions. It’s FANTASTIC.
Great slow cooker recipe! My only note would be the estimated time is a bit off given prep time, 4 hrs in the slow cooker + 20 min more after shredding the chicken. Always love your recipes!
Excellent soup. Very flavorful.
Glad you loved it!
I love this recipe! The poblano peppers are really delicious in it. The one thing I leave out is the quinoa since I get the carbs from the tortilla chips that I add to it once it’s cooked. I make this in my Insta pot and put it on the soup setting after I sauté the veggies and brown the chicken.