Red Bean and Quinoa Tortilla Soup

Red Bean and Quinoa Tortilla Soup.




  • 6 tomatoes, cored
  • 2 garlic cloves, unpeeled
  • ½ oz. guajillo chile, stemmed, seeded
  • 1 oz. canola oil
  • ½ cup quinoa, rinsed, drained well
  • 1 tsp cumin seeds, coarsely ground
  • 2 cups onion, diced
  • 1 cup poblano pepper, stemmed, seeded, small dice
  • 1 tbsp garlic, minced
  • 2  qts vegetable stock
  • 1 15-oz. can kidney beans, canned, drained, rinsed
  • 1 cup corn kernels
  • As needed salt
  • As needed ground black pepper


  • 1 cup quinoa or tortilla chips
  • ½ cup avocado, diced
  • 2 tbsp cilantro, chopped
  • As needed lime wedges

Number of Servings : 8

Red Bean and Quinoa Tortilla Soup.


  1. Lay the tomatoes and garlic on a baking sheet and place about 4 inches below a very hot broiler. Roast until the garlic is soft, and the tomatoes have blistered and blackened all over. Remove the peels and place in a bowl.
  2. Toast the chiles slightly in a pan. Transfer the roasted chiles to a bowl, cover with boiling water. Soak the chiles for 15 minutes or until tender, remove from the liquid.
  3. In a blender, puree the tomatoes, garlic cloves and chiles until smooth. Set aside.
  4. Heat a large saucepot over medium heat. Add the oil and quinoa. Cook, stirring periodically until the quinoa has toasted. Add the cumin, onions, poblano pepper, minced garlic and a pinch of salt. Cook until aromatic.
  5. Add the pureed tomato mixture. The mixture should sizzle and reduce.
  6. Add the stock and bring to a simmer. Let cook for 20 minutes or until the flavors meld.
  7. Add the beans and corn and bring to a low simmer. Cook 5 minutes. Adjust seasoning with salt and pepper.
  8. To Serve: Pour the soup in a bowl and garnish with quinoa chips, avocadoes, and cilantro. Serve with lime wedges on the side.