Mexican Quinoa Soup

If you’re looking for a hearty vegetarian soup recipe that will become a staple in your home, this Mexican soup is for you. Both delicious and easy to prepare, it’s a smart choice for lunch or dinner during the week. Quinoa, corn, black beans, roasted tomatoes, Cabot Vermont Sharp Cheddar cheese and a variety of seasonings combine to create a fresh and flavorful quinoa soup recipe your family will enjoy. Top it with fresh lime juice, chopped cilantro, Cabot Sour Cream, additional grated cheddar or sliced jalapenos for even more delicious Mexican flavor!

Mexican Quinoa Soup

Ingredients

  • 2 tablespoons olive oil
  • 1/2 medium onion, diced
  • 1/2 red bell pepper, diced
  • 4 garlic cloves, minced
  • 5 cups bone broth, chicken broth or vegetable stock (more for a more brothy soup)
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 1/4 cups quinoa, rinsed well in a fine mesh colander
  • 1 (14.5 ounce) can diced roasted tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 (4 ounce) can diced green chiles
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon coriander
  • Pinch red pepper flakes
  • 4 ounces Cabot Vermont Sharp Cheddar, grated (about 1 cup)
  • 1 cup frozen corn
  • 1/4 cup chopped cilantro
  • 2 tablespoons fresh lime juice
  • Salt and pepper, to taste
  • Cabot Vermont Sharp Cheddar, grated for topping
  • Fresh chopped cilantro, Cabot Sour Cream, or sliced jalapeños for garnish

Instructions

  1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and red pepper and season with salt and pepper. Sauté, stirring occasionally, for 5-7 minutes until the vegetables are soft.
  2. Add garlic and sauté 30 seconds longer.
  3. Add stock, black beans, quinoa, tomatoes, tomato sauce, chiles and spices to the pot and stir to combine. Season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 20-25 minutes.
  4. Stir in cheese, corn, cilantro and lime juice. Let soup sit a few minutes to allow corn to thaw and cheese to melt. Taste and adjust seasonings as necessary.
  5. Divide into bowls and top with grated cheddar and other desired toppings.

Prep: 15 min | Cook: 30 min | Servings: 6

Recipe and photo used with permission from: Cabot Creamery Co-operative