Vegan Tortilla Soup

Quinoa may be an unconventional ingredient, but it adds protein in this vegan tortilla soup, making it hearty enough for a main dish.

Ingreadient:

• 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

Directions :

1. Heat oil in a Dutch oven over medium-high heat. Add onion, garlic and jalapeno pepper; cook and stir until tender, 3-5 minutes. Add broth, quinoa, and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes. Add beans, tomatoes, corn and cilantro; heat through. Serve with optional ingredients as desired.