This hearty, one-pot Mexican quinoa soup is comfort in a bowl. It's fresh and flavorful and jam-packed with protein. Add your favorite toppings like this sliced jalapeños, avocado, sour cream, crispy tortilla strips, or avocado for extra nutrition, flavor, and fun!
15-ouncecandiced fire-roasted tomatoes, or regular diced tomatoes
1cupshredded cheddar cheese, sharp cheese tastes best
1cupfrozen corn
½ cupchopped cilantro
1lime, juiced
pickled or fresh jalapeños, cheddar cheese, cilantro, sour cream, to serve
Instructions
Heat the oil in a large soup pot over medium-high heat. Add the onion and pepper and sauté until the veggies are soft, about 5 minutes. Add the garlic and cook for another 30 seconds.
2 tablespoon avocado oil, 1 medium onion, 1 medium red pepper, 4 cloves garlic
Remove the casing from the chorizo sausages and add them to the pot. Cook, breaking the sausages into pieces, until they are fully cooked. Stir in the chili powder, salt, and cumin.
Add the broth, quinoa, salsa, black beans, and tomatoes and bring the pot to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes.
6 cups beef bone broth, 1 cup quinoa, 1 cup salsa, 15-ounce can black beans, 15-ounce can diced fire-roasted tomatoes
Stir in the cheese, corn, cilantro, and lime juice. Once the corn is warm and the cheese has melted, taste and add more salt if needed. Serve the soup topped with any or all of the toppings.
1 cup shredded cheddar cheese, 1 cup frozen corn, ½ cup chopped cilantro, 1 lime, pickled or fresh jalapeños, cheddar cheese, cilantro, sour cream
Notes
This recipe has been adapted from our friends at Cabot Cheese. We're big fans of the robust flavor of chorizo sausages, so we added a few to the soup. You'll also find our trick of adding salsa in place in some canned tomatoes, which is a great way to create an even bolder flavor.