Vegan Tortilla Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 jalapeno pepper, seeded and chopped
• 8 cups vegetable broth
• 1 cup quinoa, rinsed
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (15 ounces) black beans, rinsed and drained
• 3 medium tomatoes, chopped
• 1 cup fresh or frozen corn
• 1/3 cup minced fresh cilantro
• Optional ingredients: Cubed avocado, lime wedges and additional chopped cilantro

Instructions

1. Saute the aromatics
2. Heat the oil in a Dutch oven over medium-high heat. Add the onion, garlic and jalapeno pepper; cook and stir until tender, three to five minutes.
3. Simmer the quinoa
4. Add the broth, quinoa and seasonings. Bring to a boil, then reduce heat. Simmer, uncovered, until the quinoa is tender, about 10 minutes.
5. Finish the soup
6. Add the beans, tomatoes, corn and cilantro. Simmer until all the ingredients are heated through. Serve the soup with cubed avocado, lime wedges and additional cilantro as desired.