A flavor fiesta is the only way to describe this soup recipe!
Confession. I love Mexican food. The spicy flavorful dishes are a fiesta for your taste buds.
The fact that this recipe is mega veggie loaded and full of nutrients is a collateral benefit to the great flavors and textures of this chunky soup with south of the border flare.
With Mexican food I skip the tortilla and go with things that are served in a bowl. Maybe a naked burrito or shell-less taco salad. I’d rather have more of what goes inside the tortilla than the tortilla itself.
A healthy one pot meal that's easy to make and full of flavor and spice. The south of the border flavors and chunky vegetables are a fiesta for the taste buds.
- 1 tablespoon extra virgin olive oil
- 1/2 white onion, chopped
- 5 garlic cloves, minced
- 3 zucchini, diced
- 1 cup mushrooms, sliced
- 1 cup quinoa, cooked
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- pinch cinnamon
- 2 - 15 oz can black beans, rinsed and drained
- 3 cups low sodium vegetable broth
- 3.5 cups mild diced tomatoes and green chilis
- Toppings: avocado, limes, tortilla strips, cilantro, pico de gallo
- Heat olive oil in a large pan and sauté onion and garlic until the onion is translucent.
- Add zucchini and mushroom and sauté for 5 minutes.
- Add the remaining ingredients and simmer for 15 minutes.
- Serve warm garnished with your favorite toppings.
Refrigerate leftovers for up to 3 days.
Try this recipe and you’ll see. You’re going to be happy there are leftovers.
Looking for more healthy soup recipes? I’ve got you covered. From Chickpea Tomato Soup to a delicious Minestrone. Take your pick from these 30+ delicious recipes.
Let’s chat. Do you make your own chicken or vegetable stock? Are your favorite Mexican foods with or without a tortilla? Can you recommend a really good gluten free tortilla?
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