Quinoa Tortilla Soup

• Vegan
• Gluten free

• Produce

  • 1 Bell pepper
  • 1 can Black beans
  • 1/2 cup Cilantro, fresh
  • 1 cup Corn, cooked fresh or frozen kernels
  • 3 Garlic cloves
  • 1 4 ounce can Green chilis
  • 1 28 ounce can Tomatoes
  • 1 Yellow onion, large

• Canned Goods

  • 8 cups Vegetable stock

• Pasta & Grains

  • 3/4 cup Quinoa, white

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tbsp Chili powder
  • 1 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 6 Corn tortillas

• Drinks

  • 1 Juice

Found on thehealthymaven.com

Ingredients

• 1 T olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 1 28 ounce can of diced tomatoes
• 8 cups vegetable stock
• 1 4 ounce can of diced green chilis
• 3/4 cup white quinoa, rinsed and drained
• 1 can black beans, drained and rinsed
• 1 cup cooked corn kernels, fresh or frozen
• 1 T chili powder
• 1 tsp cumin
• 1 1/2 tsp sea salt
• 1/4 tsp black pepper
• juice, 1 lime
• 1/2 cup fresh cilantro, chopped
• optional: 1/4 tsp cayenne pepper, or more for extra spicy
• 6 corn tortillas (if making tortilla crisps)
• Top with: avocado, tortilla strips, cilantro, green onion, or toppings of choice

Directions

• In a large pot over medium-high heat, add olive oil.
• Add in yellow onion and saute until translucent (about 3-4 mins).
• Add in garlic cloves and cook for 1 more minute.
• Add in bell pepper and cook for another minute.
• Top with diced tomatoes, vegetable stock, green chilis, quinoa, black beans and corn.
• Add in spices and bring soup to a boil.
• Once boiling, cover with lid and simmer for 20 minutes.
• Remove lid and simmer for an additional 20 minutes.
• Top with lime juice, cilantro and cayenne if using.
• Add to bowls and sprinkle with toppings of choice.
• Preheat oven to 400 degrees F.
• Slice corn tortillas in half and then into thin crisps.
• Place in a single layer on a baking sheet and bake for 10-15 mins or until browned.
• Sprinkle on soup or store in a paper bag on counter top for several days.

Nutrition