Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 onion (, chopped)
  • 2 garlic cloves (, chopped)
  • 1 poblano pepper (, chopped)
  • 1 small jalapeno (, deseeded chopped)
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 (15 oz) can black beans
  • 1 (15 oz) can diced tomatoes
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth
  • 4 cups water
  • 1/2 cup quinoa
  • 1/2 cup frozen corn
  • 4 corn tortillas (, cut into strips)
  • Oil for frying

Instruction

  • Heat the oil in a large saucepan. Add the onion and garlic and saute until tender. Add the peppers, spices, salt, and pepper. Cook until the peppers are tender, about 2 - 3 minutes. Add the beans, tomatoes, tomato paste, and liquids and stir together.
  • Bring the soup to a boil, then reduce to simmer and cook for 15 minutes. Stir in the quinoa and frozen corn and cook another 15 minutes until the quinoa is cooked.
  • When ready to serve, fry the tortilla strips.
  • Heat some oil in a 12" frying pan. Once hot, add the tortilla strips. Fry for 1 minute, then flip and cook for another minute. Remove with a slotted spoon and place on a paper towel lined plate. Pat off any excess oil.
  • Scoop the soup into bowls and top with the crispy tortilla strips. Add additional toppings (like avocado and cilantro) and enjoy!