Chickpea and Quinoa Tortilla Soup

There is nothing better than a bowl of hot soup on a cold day. I used frozen summer corn, cut fresh off the cob. I will definitely be making this again this summer while fresh corn, tomatoes and cilantro are at their peak! In the meantime, use what you have preserved to warm your belly during these final chilly days.

What You'll Need:

3 Tbsp olive oil
1 red onion, minced
3 cloves garlic, minced

4 c veggie broth
2 c water
2 tsp sea salt
1 c quinoa
2 cans chickpeas, drained and rinsed
2 c corn kernals
1 28oz can chopped tomatoes, OR 3 fresh tomatoes, chopped
Juice of 1 lime

Fresh cilantro
Grated cheddar
Tortilla chips


Heat the oil in a large soup pot. Add garlic and onion, saute until aromatic.

Add remaining ingredients. Bring a boil, lower heat to a simmer, cook for 20-30 minutes.

Serve topped with desired fixins. 


Serves 6 as a main
Recipe inspired by Real Simple magazine