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!
- 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)
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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.
Store in the refrigerator for up to 4 days or freeze up to 3 months.