Mexican Quinoa Soup Recipe

Ingredients

• 2 tablespoon avocado oil
• 1 medium onion
• 1 medium red pepper
• 4 cloves garlic
• 2 links fresh chorizo sausages
• 1 tablespoon chili powder
• 2 teaspoons sea salt (more to taste)
• 1 teaspoon ground cumin
• 6 cups beef bone broth
• 1 cup quinoa
• 1 cup salsa
• 15-ounce can black beans (drained and rinsed)
• 15-ounce can diced fire-roasted tomatoes (or regular diced tomatoes)
• 1 cup shredded cheddar cheese (sharp cheese tastes best)
• 1 cup frozen corn
• 1/2 cup chopped cilantro
• 1 lime (juiced)
• Pickled or fresh jalapeños, cheddar cheese, cilantro, sour cream (to serve)

Instructions

1. 1

   saute veggies: 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. 2

   cook chorizo: 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.

3. 3

   simmer soup: 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.

4. 4

   finish and serve: 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.