2 tablespoons olive oil
½ medium onion, diced
½ 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
1¼ cup 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
1½ teaspoons cumin
1 teaspoon coriander
Pinch red pepper flakes
4 ounces Cabot Vermont Sharp Cheddar, grated (about 1 cup)
1 cup frozen corn
¼ 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
Prep: 15 mins | Cook: 30 mins | Total: 45 mins
HEAT oil in a large saucepan or Dutch oven over medium-high heat. Add onion, red pepper and season with salt and pepper. Sauté, stirring occasionally, for 5-7 minutes until the vegetables are soft. Add garlic and sauté 30 seconds longer.
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.
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.
DIVIDE into bowls and top with grated cheddar and other desired toppings.
Yet another delicious recipe! Our family loved it.
This soup was so creamy and delicious with just the right amount of spices.