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Quinoa Enchilada Soup
Quinoa Enchilada Soup is a healthy, protein packed one pot meal that is full of Mexican flavors!! It's a vegetarian, vegan, gluten free recipe that is extremely easy to make and freezer friendly. Serve it with a range of toppings for everyone to customize their own!
Equipment
Ingredients
- 2 tablespoon oil
- 1 cup onion chopped
- 1 cup red bell pepper chopped
- 1 cup corn kernels frozen
- 1 15oz can black beans rinsed and drained
- 1 cup sweet potato chopped in small cubes
- ½ cup quinoa rinsed and drained
- 1 10 oz can enchilada sauce using mild, store bought or homemade
- 1 15 oz can diced tomatoes fire-roasted can be used too
- 3 cloves garlic minced
- 1 teaspoon salt adjust to taste
- 1 teaspoon dry oregano
- 1 teaspoon cumin powder
- ½ to 1 teaspoon red chilli powder or paprika, adjust to taste
- ¼ teaspoon black pepper powder adjust to taste
- 4 cups vegetable stock or water
- 1 tablespoon cilantro finely chopped
- 1-2 tbsp lemon juice or to taste
- toppings: tortilla strips ,diced avocado, grated cheddar cheese, sour cream, chopped fresh cilantro, pico de gallo, green onions.
Instructions
Using Instant Pot:
- Switch on the Instant pot to sauté mode.
- Once it displays “HOT”, add the olive oil followed by onions, garlic and cilantro. Sauté until onions are translucent (approximately a minute).
- Add the veggies (red bell pepper, corn, sweet potato), diced tomatoes, black beans, enchilada sauce, spices (oregano, cumin, red chili powder/paprika, salt and black pepper). Stir to combine and deglaze if needed.
- Add the quinoa the vegetable stock and give it one more stir so everything is well combined.
- Close the Instant Pot with lid, vent in sealing position.
- Cook on Manual (pressure cook) High Pressure for 5 mins and do a quick release when done (natural release will work as well). Press cancel.
- Open the lid, squeeze in some lemon juice and give it a stir. Enchilada soup is ready!!
- Serve warm with your choice of toppings - all or a combination of tortilla strips, cheddar cheese, avocado, sour cream, jalapeños (optional), pico de gallo, lime and cilantro.
Using Stove top:
- Heat olive oil in a soup pot or dutch oven and once its hot, add onions, garlic and cilantro and sauté until onions are translucent (approximately a minute).
- Add the veggies (red bell pepper, corn, sweet potato), diced tomatoes, black beans, enchilada sauce, spices (oregano, cumin, red chili powder/paprika, salt and black pepper) quinoa and vegetable stock. Stir to combine and deglaze if needed.
- Bring it to boil and then reduce it to low-medium heat. Cover and cook until the quinoa is cooked and the veggies are fork tender.
- Lastly squeeze in some lemon juice and give it a good stir. Enchilada soup is ready!!
- Serve warm with your choice of toppings - all or a combination of tortilla strips, cheddar cheese, avocado, sour cream, jalapeños (optional), pico de gallo, lime and cilantro.
Video
Notes
- Instead of the canned bean, you can use pre-boiled beans of choice.
- I like the combination of veggies used as they go really well together but you can use veggies available to you.
- Fire-roasted diced tomatoes can be used instead of plain diced for additional flavor.
- Add cilantro during the cooking process really takes the soup to the next level. So highly recommend adding it.
- You can replace quinoa with rice or pasta.
- To replace quinoa with rice, wash rice 3-4 times until the water runs clear. Soak for 10-30mins mins until you prep the ingredients and then when ready, drain the water and add rice.
- You can also swap quinoa with pasta variety like penne or macaroni (elbows) or farfalle or shells, the cooking time will remain the same.
- To make it spicy, you can add a diced jalapeno while sauteing onions.
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