Mexican tortilla soup gets a twist with cannellini beans and quinoa. If desired, stir rotisserie chicken into the mix.
Ingredients
- 2 medium carrots
- 1 tbsp olive oil
- 2 tsp minced garlic
- 1 (15.5 oz) can cannellini beans
- 1 ½ cups frozen corn
- ½ cup quinoa
- 4 cups reduced-sodium vegetable broth
- 1 avocado
- ½ cup cilantro
- 2 tbsp lime juice
- 1 ½ cups multigrain tortilla chips
Steps
- Peel and chop the carrots. In a medium pot, heat the oil on medium. Add carrots and cook 5–7 min., until beginning to soften. Add the garlic and cook 1 min., stirring.
- Meanwhile, drain and rinse the beans. To pot, add 3½ cups water, beans, corn, quinoa, and vegetable broth. Season with salt and pepper.
- Heat to boiling on high. Reduce heat to medium and simmer 15–20 min., until quinoa is cooked, stirring occasionally.
- Peel and chop avocado. Finely chop cilantro. Stir lime juice into soup. Serve soup topped with avocado, cilantro, and chips.
Nutrition information
- Calories 606kcal 30%
- Fat 16.5g 25%
- Saturated fat 3.9g 20%
- Carbs 97.2g 32%
- Sodium 678mg 28%
- 8.6g sugar
- 18.6g fiber
- 21.6g protein
- 0mg cholesterol
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