Bowl of Black Bean, Quinoa Tortilla Soup
  • Easy
  • 30 Minutes
  • Serves 6

Nutrition Per Serving

  • Calories: 316
  • Fat: 16.2g (Saturated Fat: 3.7g)
  • Carbohydrates: 36.6g
  • Fiber: 8.5g
  • Sugar: 5.2g
  • Protein: 10g
  • Sodium: 450mg

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Ingredients

  • 2 Tbsp olive oil
  • 1 medium white or yellow onion, diced small (about 2 cups)
  • 2 cloves garlic, minced (about 2 tsp)
  • 2 tsp ground cumin
  • 1 tsp ground coriander powder
  • 1 tsp ground chili powder
  • ½ tsp ground chipotle powder (optional)
  • 1 tsp dried oregano
  • ½ tsp salt + more to taste
  • 1 tsp ground black pepper
  • Water to soften and stop the cooking process
  • Two 6” corn tortillas, finely diced
  • 1 poblano pepper, seeded and diced small
  • 1 medium zucchini or summer squash, diced small
  • 4 cups vegetable or chicken stock
  • One 14 ounce can diced or crushed tomatoes
  • ¾ cup cooked quinoa
  • One 15 ounce can black beans, rinsed and drained
  • 2 cups spinach
  • 1 avocado, diced
  • 2-4 radishes, sliced into thin moons
  • 2 ounces queso fresco or feta cheese, crumbled (leave out if dairy free)
  • ¼ cup roughly chopped cilantro leaves
  • 1 lime, sliced into small wedges

Directions

  1. In a large pot, heat the olive oil over medium-high heat. Add the onion and sauté until soft, about 4-5 minutes.
  2. Add the garlic and spices and cook another 30 seconds, being careful not to burn the spices. Add a little water, about ¼ cup, to stop the cooking process.
  3. Add the diced tortillas, zucchini and poblano pepper and sauté until soft, about 4 minutes.
  4. Add the stock, tomatoes, beans and quinoa.
  5. Simmer for at least 15 minutes and up to 2 hours. Just before serving, stir in the spinach leaves. Divide into bowls and garnish with avocado, radish, cheese, cilantro and lime.