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Southwest Quinoa Soup

A hearty and delicious soup packed with flavor, nutrition, and a delightful variety of textures.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 6 servings

Ingredients

Ingredients

  • 2 tablespoons Diced Shallot
  • 1 Jalapeño, diced
  • 2 tablespoons Olive Oil
  • 28 oz. Fire-Roasted Tomatoes canned
  • 6 cups Chicken Broth
  • 1 tablespoon Chili Powder
  • ½ teaspoon Cumin
  • ½ teaspoon Salt
  • 15 oz. Corn canned, drained
  • 15 oz. Black Beans canned, drained and rinsed
  • 1 Juice of One Lime
  • 1 cup Uncooked Quinoa well rinsed
  • 16 oz. Boneless Chicken cooked and shredded

Instructions

  • Step 1: Prepare Your Ingredients. Dice the shallot and jalapeño, rinse the quinoa under cold water, and ensure your chicken is cooked and shredded.
  • Step 2: Sauté the Aromatics. In a large pot, heat the olive oil over medium heat. Add the diced shallot and sauté for about 2-3 minutes until softened. Add the diced jalapeño and continue to sauté for another 2 minutes.
  • Step 3: Add the Tomatoes and Broth. Pour in the fire-roasted tomatoes and stir them into the shallots and jalapeño. Add the chicken broth and combine well.
  • Step 4: Season the Soup. Stir in the chili powder, cumin, and salt. Mix well, and bring the pot to a gentle simmer.
  • Step 5: Incorporate the Grains and Protein. Add the rinsed quinoa and let it cook for about 15 minutes. Then, add the shredded chicken, corn, and black beans.
  • Step 6: Finish with Freshness. Squeeze the juice of one lime into the soup just before serving.

Equipment

  • Large Pot

Notes

For a vegetarian version, omit the chicken and add more beans. Adjust the spice level by adding more jalapeños or hot sauce.