• Red Bean and Quinoa Tortilla Soup


    Yield: 8 Portions

    • Ingredients
    • Tomatoes, cored
      6 ea.
    • Garlic clove, unpeeled
      2 ea.
    • Guajillo chile, stemmed, seeded
      ½ oz.
    • Canola oil
      1 oz.
    • Quinoa, rinsed, drained well
      ½ cup
    • Cumin seeds, coarsely ground
      1 tsp.
    • Onion, diced
      2 cups
    • Poblano pepper, stemmed, seeded small dice
      1 cup
    • Garlic, minced
      1 Tbsp.
    • Vegetable stock
      2 qts.
    • Kidney beans, canned, drained, rinsed 15 oz. can
      1 ea.
    • Corn kernels
      1 cup
    • Salt
      as needed
    • Ground black pepper
      as needed


    • Ingredients
    • Quinoa or tortilla chips
      1 cup
    • Avocado, diced
      ½ cup
    • Cilantro, chopped
      2 Tbsp.
    • Lime wedges
      as needed


    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.

    To Serve:

    1. Pour the soup in a bowl and garnish with quinoa chips, avocadoes, and cilantro. Serve with lime wedges on the side.
     Recipe by Chef Barbara Alexander