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In recent years, quinoa has surged in popularity within modern cuisine, revered not only for its versatility but also for its impressive nutritional profile. This ancient grain, often mistaken for a cereal, has captured the hearts of health enthusiasts and culinary creatives alike, often touted as a superfood. As more people seek out nutritious and satisfying meal options, quinoa has rightfully secured its place in kitchens around the world.

Hatch Chili Quinoa Soup

Discover the delicious and nutritious Spicy Hatch Chili Quinoa Soup that's perfect for any meal! This hearty soup combines protein-packed quinoa and flavorful Hatch green chilies, creating a satisfying dish that's bursting with health benefits. Rich in vitamins and minerals, enjoy this vibrant recipe that's easy to make and customizable with your favorite ingredients. Warm up with a bowl of comforting flavors that nourish the body and delight the taste buds!
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Ingredients
  

1 cup quinoa, rinsed thoroughly

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium carrots, peeled and diced

1 red bell pepper, diced

2 cups roasted Hatch green chilies, chopped (you can use fresh or canned)

1 can (14 oz) diced tomatoes, including juices

6 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (adjust according to your spice preference)

Salt and pepper, to taste

1 cup corn (can be fresh or frozen)

1 can (15 oz) black beans, rinsed and drained

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Sliced avocado (for topping)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for approximately 4-5 minutes, stirring occasionally, until the onion turns tender and translucent.

    Add Vegetables: Incorporate the diced carrots and red bell pepper into the pot. Continue to sauté for an additional 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

      Mix in Chilies and Spices: Add the chopped Hatch green chilies and diced tomatoes (along with their juices) to the pot. Stir in the rinsed quinoa, ground cumin, smoked paprika, chili powder, and season with salt and pepper. Mix well to ensure all ingredients are combined.

        Pour in the Broth: Gradually add the vegetable broth to the mixture while stirring. Increase the heat to bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the quinoa is cooked through and plump.

          Add Corn and Black Beans: After the quinoa is cooked, stir in the corn and black beans. Allow the soup to simmer for an additional 5 minutes, ensuring everything is heated through.

            Finish with Lime Juice: Remove the pot from the heat. Stir in the fresh lime juice, taste, and adjust the seasoning if necessary, adding more salt, pepper, or lime juice to suit your preference.

              Serve: Ladle the soup into individual bowls and garnish with a generous sprinkle of fresh cilantro and a few slices of avocado on top. Enjoy the vibrant flavors of your Spicy Hatch Chili Quinoa Soup!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 6 servings