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Slow Cooker Black Bean, Quinoa & Chicken Tortilla Soup

Healthy slow cooker quinoa chicken tortilla soup with black beans, corn and poblano peppers! This soup is packed with flavor, protein and fiber and it perfect for meal prep.

Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins

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collage of quinoa chicken tortilla soup with a jar of diced tomatoes

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.

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.

Slow cooker quinoa chicken tortilla soup in a white bowl

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.

Slow cooker quinoa chicken tortilla soup in a bowl

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

Slow Cooker Black Bean, Quinoa & Chicken Tortilla Soup

5 from 2 votes
Slow cooker quinoa chicken tortilla soup in a bowl
Course Dinner, Healthy, Slow Cooker, Soup
Keyword quinoa chicken tortilla soup
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Serves 8

A healthy slow cooker quinoa chicken tortilla soup with black beans and poblano peppers! This soup is packed with protein and so good! Use canned green chile if you can't find poblano peppers.


  • 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


  1. 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. 
  2. 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. 
  3. 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.
  4. 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.
  5. In the same skillet, add onion, garlic, jalapeno and red pepper; cook for 6-8 minutes or until onions are soft. 
  6. 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.
  7. 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. 
  8. Serve with tortilla chips, avocado and additional cilantro if desired. Serves 8, about 1 1/2 cups per serving.

Recipe Notes

If you can't find Muir Glen's new jarred fire-roasted tomatoes, try using their canned fire-roasted tomatoes.

To make vegetarian, add an extra can of black beans in place of the chicken.

If you can't find poblano peppers, you can use two 4oz cans of mild green chilies. Try hot if you like a little kick!

Servings: 8 servings
Serving size: 1.5 cups
Calories: 267kcal
Fat: 4.4g
Carbohydrates: 36.8g
Fiber: 5.9g
Sugar: 6.9g
Protein: 21.3g

{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.}

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