There’s something magical about letting your slow cooker do all the work while your kitchen fills with the cozy aroma of simmering soup. This Slow Cooker Black Bean, Quinoa & Chicken Tortilla Soup is hearty, nourishing, and bursting with bold, Southwest-inspired flavors. It’s packed with protein, fiber, and colorful veggies — perfect for a healthy weeknight dinner or meal prep.
Lately, I’ve been craving warm comfort food that doesn’t take much effort, especially on cold, gray days. Between busy schedules and chilly evenings, slow cooker meals have become my saving grace. Just toss in your ingredients, set it, and come back to a perfectly cooked meal. It doesn’t get easier than that!
🌶️ Why You’ll Love This Recipe
If you’ve ever had classic chicken tortilla soup, you know it’s all about that spicy, savory, tomato-based broth. This version kicks it up a notch by adding black beans and quinoa for extra heartiness. The poblano peppers bring a subtle smokiness, and when topped with crunchy tortilla strips, avocado, and fresh cilantro, every bite feels like a warm hug.
The best part? This soup practically cooks itself. A few minutes of prep in the morning means you’ll return home to the delicious smell of slow-cooked comfort.
🥘 A Little Inspiration
This recipe was born from a mix of cravings and convenience. On one snowy day, I decided to experiment with what I had in the fridge — a couple of chicken breasts, some veggies, and my trusty jar of fire-roasted tomatoes. What came out of the slow cooker was pure magic: a vibrant, flavorful soup that was filling yet light, spicy yet soothing.
You can easily adapt this recipe too! Swap the chicken for extra beans to make it vegetarian, or add a touch of hot sauce if you like things fiery. It’s one of those soups that welcomes your own twist.
🌽 What You’ll Need
Here’s the beauty of this recipe — it’s made with wholesome, easy-to-find ingredients:
- Chicken breasts – Lean, tender protein that shreds beautifully once cooked.
- Black beans & quinoa – Add satisfying fiber and plant-based protein.
- Fire-roasted tomatoes – Bring depth and a smoky sweetness to the broth.
- Poblano peppers – For mild heat and a hint of smokiness (use canned green chiles if you prefer).
- Corn, garlic, onions, and spices – Build the soup’s rich, layered flavor.
Everything simmers together slowly, creating that irresistible homemade taste without any extra fuss.
🍲 Cooking Tips
- Sear the chicken first. Browning it adds more depth to the flavor.
- Broil the peppers. This step enhances the smoky undertones in the broth.
- Don’t forget the toppings! Crispy tortilla strips, creamy avocado, and a sprinkle of cheese take this soup over the top.
- Make-ahead magic. This soup freezes beautifully — store in portions for easy, grab-and-reheat lunches.
🥑 Serving Ideas
Serve your Slow Cooker Black Bean, Quinoa & Chicken Tortilla Soup with:
- Crunchy tortilla chips or strips
- A dollop of Greek yogurt or sour cream
- Fresh lime wedges
- Shredded cheddar or Monterey Jack cheese
- Extra cilantro and avocado slices for that finishing touch
Whether you’re fighting off a cold, feeding a crowd, or just craving a cozy bowl of goodness, this soup is the answer.
Slow Cooker Black Bean, Quinoa & Chicken Tortilla Soup
Healthy, hearty, and full of flavor — this slow cooker soup brings together black beans, quinoa, and chicken in a zesty tomato broth. Perfect for meal prep or cold-weather comfort.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
- Roast the poblanos: Set the oven to broil. Line a baking sheet with foil and place the peppers on it. Broil for 5–10 minutes per side until the skins are blistered and darkened. Remove and transfer to a sealed plastic bag for 5 minutes to steam. Peel off the skins, remove seeds, chop, and set aside.
- Sear the chicken: In a skillet over medium-high heat, warm the olive oil. Season chicken with salt and pepper and sear on both sides until lightly golden (about 4–5 minutes per side). Transfer to the slow cooker.
- Sauté the veggies: In the same skillet, add onion, garlic, jalapeño, and red pepper. Cook for about 6–8 minutes, until soft. Stir in chili powder, cumin, and oregano. Transfer everything to the slow cooker.
- Combine and cook: Add roasted poblanos, fire-roasted tomatoes, tomato paste, broth, water, black beans, corn, and quinoa to the slow cooker. Stir well, cover, and cook on high for 4 hours or low for 6–7 hours.
- Shred and finish: Remove the chicken, shred it with two forks, then return it to the pot. Add cilantro and let the soup simmer for another 20 minutes.
- Serve: Ladle into bowls and top with tortilla chips, avocado, cheese, or extra cilantro.
Notes
- No poblanos? Use two 4 oz cans of mild green chiles.
- Vegetarian option: Swap the chicken for an extra can of black beans.
- Storage: Keeps well in the fridge for up to 5 days or freeze for up to 3 months.