Name: Quinoa Enchilada Soup
Prep time: 20 min
Cook time: 35 min
Ingredients: 1 TBSP Extra-virgin olive oil; 1/3 cup Onion (chopped); 1 clove Garlic (minced); 6 oz Ground beef; 1/3 cup Red bell pepper (chopped); 1/3 cup Corn; 1/3 cup Sweet potatoes (peeled and diced into small cubes); 5 oz Fire roasted tomatoes; 5 oz Black beans (rinsed and drained); 3 oz Enchilada sauce; 1/3 tsp Dried oregano; 1/3 tsp Ground cumin; 1/4 tsp Chili powder (adjust to taste); 1/3 tsp Salt (adjust to taste); 1/8 tsp Black pepper (adjust to taste); 1/4 cup Quinoa (rinsed and drained); 2 cups Chicken broth; 2 wedges Lime; 2 TBSP Avocado (diced); 1/3 cup Cheddar cheese (shredded); 1/3 TBSP Fresh cilantro (chopped); 1/2 cup Half and Half; 4 oz Cheddar cheese (shredded); 2 oz American cheese (chopped); 1 clove Garlic (minced); 2 TBSP Scallions (chopped); 2 oz Tortilla chips; 24 oz Sparkling water (cold); 6 slices Lime

Quinoa Enchilada Soup

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Prep Time: 20

Cook Time: 35

Servings:

Calories: 1219kcal

Ingredients

Soup

1 TBSP Extra-virgin olive oil
1/3 cup Onion chopped
1 clove Garlic minced
6 oz Ground beef
1/3 cup Red bell pepper chopped
1/3 cup Corn
1/3 cup Sweet potatoes peeled and diced into small cubes
5 oz Fire roasted tomatoes
5 oz Black beans rinsed and drained
3 oz Enchilada sauce
1/3 tsp Dried oregano
1/3 tsp Ground cumin
1/4 tsp Chili powder adjust to taste
1/3 tsp Salt adjust to taste
1/8 tsp Black pepper adjust to taste
1/4 cup Quinoa rinsed and drained
2 cups Chicken broth
2 wedges Lime
2 TBSP Avocado diced
1/3 cup Cheddar cheese shredded
1/3 TBSP Fresh cilantro chopped

Queso

1/2 cup Half and Half
4 oz Cheddar cheese shredded
2 oz American cheese chopped
1 clove Garlic minced
2 TBSP Scallions chopped
2 oz Tortilla chips

Sparkling Water

24 oz Sparkling water cold
6 slices Lime

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Heat the olive oil in a soup pot or Dutch oven. Saute the onions and garlic until the onions are translucent (approximately a minute). Add in the beef and cook while breaking it up into smaller pieces until it is no longer pink.
Add the red bell pepper, corn, sweet potato, tomatoes, black beans, enchilada sauce, oregano, cumin, chili powder, salt, black pepper, quinoa, and broth. Stir to combine.
Bring it to a boil and then reduce it to medium-low heat. Cover and cook until the quinoa is cooked and the veggies are tender.
Make the queso: Mix the ingredients (except for the chips) in a saucepan over low heat. Stir occasionally, until the cheese is melted and creamy. Season with salt and pepper to taste. Cover with a lid to keep warm.
Mix the sparkling water with lime.
Top the soup with a squirt of lime, avocado, cheese, and cilantro. Serve with queso and chips and sparkling water.

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