Quinoa Enchilada Soup
All the spicy and zesty Mexican flavors you love right in a warm bowl of soup. This comforting quinoa enchilada soup is hearty, healthy, gluten-free, and vegetarian! (Jump to Recipe)
This soup has been on repeat for the last 4 weeks and we are loving every slurp of it. Sometimes you want something Mexican-ish but at the same time you want filling, healthy, and something that will make your gut smile from the inside. This is a fusion of all of those wants and needs ladled into a bowl and topped with fresh cilantro, shredded cheese, tortilla strips, and a dollop of sour cream. This, here, is quinoa enchilada soup and it’s loaded with diced tomatoes, black beans, corn, mild green chiles, red quinoa, fresh cilantro, and squeezes of zesty lime juice. Totally satisfies those taste buds.
To make this soup..
Sauté onions and garlic in a large stockpot.
Add the chicken broth, quinoa, black beans, corn, diced tomatoes, and mild green chiles to the pot.
Bring the soup to a boil, cover it with a lid, and turn the heat to medium/low.
Let it simmer for about 15 to 20 minutes, this way the quinoa will cook through and absorb all those yummy flavors.
And last, squeeze a couple of lime wedges straight into the pot and top it off with cilantro, sour cream, tortilla strips, and shredded cheese.
Quinoa Enchilada Soup
All the spicy and zesty Mexican flavors you love right in a warm bowl of soup. This comforting quinoa enchilada soup is hearty, healthy, gluten-free, and vegetarian!
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 2 (15 oz) cans diced tomatoes
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn
- 1/2 cup uncooked quinoa, rinsed and drained
- 1 (4 oz) can mild green chiles
- 1 tsp of each chili powder, cumin, and paprika
- salt and pepper, to taste
- 1 lime, juiced
- sour cream, tortilla strips, cilantro, Mexican shredded cheese (for serving)
Instructions
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Heat olive oil in a stockpot over medium heat. Sauté the onion until soft, about 3 mins. Add garlic and continue to sauté for about 30 seconds.
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Add chicken broth, tomatoes, black beans, corn, quinoa, green chiles, chili powder, cumin, paprika, salt, and pepper to the stockpot. Bring to a boil. Cover with a lid and simmer on medium/low heat for 15-20 minutes until quinoa is fully cooked, stirring occasionally.
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Add lime juice to the soup and stir to incorporate. Serve with sour cream, tortilla strips, cilantro, and shredded cheese.
Recipe Notes
Store in the refrigerator for up to 4 days or freeze up to 3 months.
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