Recently, I was watching the Rachael Ray show, and they were making chicken noodle soup. Only instead of noodles, they used quinoa. As a girl who loves quinoa, I thought this was a brilliant idea! Only to me, it seemed a tad redundant. One of the beauties of quinoa is the fact that it’s a complete protein all on it’s own. No need for meat! So, I knew from the get-go that I was going to take this quinoa-based soup idea and revamp it. And, boy am I glad I did.
Instead of making a classic vegetable soup, though, I decided to give it a Mexican spin. With black beans and corn, jalapenos and cilantro, this was shaping up to be enchilada-tastic! Plus, in the true spirit of Rachael Ray, this soup took less than 30 minutes to throw together. In the time it took the quinoa to cook up, the soup itself was sauteed and simmered into perfection.
My husband and I absolutely loved this soup. The spice blend has just the right amount of heat that my nose starts to run a little bit, but I don’t feel any burning in the back of my throat. The corn and the black beans and the quinoa work together to make a perfectly hearty meal; nobody will miss the meat from this dish! It’s filling, satisfying, healthy, and undeniably flavorful. Like Rachael always says, this could be what’s for dinner tonight!
Quinoa Enchilada Soup
- Splash of olive oil
- 1 large onion, diced
- ½ jalapeno, diced
- 1 small bell pepper, diced
- 2 cloves garlic, minced
- 1 quart vegetable stock
- 1 14 oz can crushed tomatoes
- 1 14 oz can black beans, drained and rinsed
- 1 10 oz package frozen corn, thawed
- 1 tsp cumin
- ¼ tsp paprika
- Dash cayenne pepper
- 1 tsp dried cilantro
- ½ tsp epazote
- ½ tsp salt (omit if your broth/tomatoes/black beans already have salt added; mine were all salt free)
- 1 cup dried quinoa
- For Serving: lime wedges, avocado, cheese, sour cream, fresh cilantro
- Cook quinoa according to package directions (usually, bring 1 cup quinoa and 2 cups liquid to a boil. Reduce heat to a simmer, cover, and cook for 15-20 minutes until the liquid is fully absorbed).
- Meanwhile, in a heavy bottomed pot, heat olive oil over medium heat. Sauté onion until almost translucent. Add jalapeno and bell pepper and sauté for a few minutes. Add garlic and spices and sauté until fragrant, about 30 seconds.
- Stir in vegetable stock and crushed tomatoes. Bring to a boil, then reduce heat and simmer for about five minutes.
- Add in corn and black beans. Taste, and adjust seasonings accordingly. Simmer for about ten minutes more.
- To serve, scoop quinoa into a bowl and top with the soup. Top as desired and enjoy!