This Southwest Quinoa Soup is a comforting, flavor-packed meal that’s both nourishing and vibrant. It combines fluffy quinoa, black beans, corn, and green chiles in a smoky, spiced broth. Easy to make and perfect for weeknights or meal prep, this soup is a reliable staple.
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Why You’ll Love This Southwest Quinoa Soup
- Complete one-pot meal: Packed with protein, fiber, and healthy fats.
- Vibrant layered flavors: Smoky spices brightened with a lime finish.
- Versatile and forgiving: Adapts easily to ingredients you have on hand.
- Fantastic leftovers: Thickens and deepens in flavor overnight.
Ingredients & Tools
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 1 (4 oz) can diced green chiles, mild
- 1 cup quinoa, rinsed well
- 6 cups vegetable broth
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 lime, juiced
- Salt and black pepper to taste
- For serving: fresh cilantro, diced avocado, tortilla strips
Tools: A large stockpot or Dutch oven, a wooden spoon, and a can opener.
Notes: Rinsing quinoa removes bitterness; fire-roasted tomatoes add smokiness.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 12 g |
| Fat: | 8 g |
| Carbs: | 52 g |
| Fiber: | 10 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Rinse your quinoa thoroughly. I know I mentioned it already, but it’s worth repeating! Just place the quinoa in a fine-mesh strainer and run cold water over it for a minute, until the water runs clear. This simple step ensures your soup won’t have any unpleasant bitterness.
- Don’t skip the lime juice at the end. The acidity is crucial for balancing the rich, smoky flavors of the broth. It brightens the entire soup and makes the other ingredients sing. If you’re out of fresh limes, a splash of bottled lime juice will work in a pinch.
- Customize the heat level to your liking. The recipe uses mild green chiles, which give a gentle warmth. If you love spice, feel free to add a diced jalapeño (seeds included) when you sauté the onions. For a milder version, you can even omit the chiles entirely.
- Use a good-quality vegetable broth. Since the broth is the base of the soup, it really impacts the final flavor. I prefer a low-sodium version so I can control the salt level myself. If you’re using a standard broth, taste before adding extra salt at the end.
How to Make Southwest Quinoa Soup
Step 1: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion and cook for about 4–5 minutes, until it becomes soft and translucent. You’ll notice a lovely sweet aroma starting to develop. Then, stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant. Be careful not to burn the garlic—it can turn bitter if it gets too dark.
Step 2: Add the cumin, chili powder, and dried oregano to the pot. Stir constantly for about 30 seconds to a minute. This toasts the spices, which really wakes up their flavors and makes the soup’s foundation incredibly aromatic. The mixture should be fragrant and slightly darkened.
Step 3: Pour in the entire can of fire-roasted diced tomatoes (with their juices) and the diced green chiles. Give everything a good stir, scraping up any bits that may have stuck to the bottom of the pot. Those browned bits are packed with flavor, so you want to incorporate them into the liquid.
Step 4: Add the rinsed quinoa and vegetable broth to the pot. Increase the heat to high and bring the soup to a boil. Once it’s bubbling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 15 minutes. You’ll notice the quinoa starting to puff up and become tender.
Step 5: Stir in the rinsed black beans and frozen corn. Continue to simmer, uncovered, for another 5–7 minutes. This allows the beans and corn to heat through and the soup to thicken slightly. The quinoa should be fully cooked by now—you’ll see little white rings (the germ) separating from the seeds.
Step 6: Remove the pot from the heat. Stir in the fresh lime juice, and then season with salt and black pepper to taste. The lime juice is the magic touch here—it cuts through the richness and makes all the flavors pop. Let the soup sit for 5 minutes off the heat before serving; it will thicken a bit more as it rests.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 4–5 days.
- Freezer: Portion into airtight containers, freeze up to 3 months.
- Reviving: Reheat gently, stir in extra broth if too thick.
Serving Suggestions
Complementary Dishes
- Warm cornbread or tortilla chips — The slight sweetness of cornbread is a perfect match for the smoky, spicy soup, while tortilla chips add a delightful crunch you can use for dipping.
- A simple green salad with a lime vinaigrette — A crisp, refreshing salad helps balance the heartiness of the soup and continues the Southwest flavor theme beautifully.
- Cheesy quesadillas — For a more indulgent meal, serve the soup with gooey, melted cheese quesadillas for dipping. It’s a crowd-pleaser, especially with kids.
Drinks
- A crisp Mexican lager — The light, clean taste of a cold beer helps cleanse the palate between spoonfuls and complements the soup’s spices without overpowering them.
- Sparkling water with a lime wedge — The bubbles and citrus are incredibly refreshing and help balance the richness of the soup, making each bite feel new again.
- Iced hibiscus tea (Agua de Jamaica) — Its tart, cranberry-like flavor is a fantastic non-alcoholic pairing that echoes the vibrant notes in the soup.
Something Sweet
- Churros with chocolate dipping sauce — The warm, cinnamon-sugar coated pastry is a classic, festive finish that feels special without being too heavy after a satisfying soup.
- Mango sorbet — The bright, fruity, and cold sorbet is a lovely palate cleanser and provides a sweet, tropical contrast to the savory soup.
- Flan — The creamy, caramel-coated custard is a rich, traditional dessert that ends the meal on a smooth and decadent note.
Top Mistakes to Avoid
- Mistake: Forgetting to rinse the quinoa. I’ve messed this up before too, and it makes the entire soup taste slightly bitter and soapy. That coating really needs to go down the drain.
- Mistake: Overcooking the quinoa. If you let the soup boil
Southwest Quinoa Soup
Make this easy Southwest Quinoa Soup for a healthy, one-pot meal. Packed with protein and smoky flavor, it's ready in 40 minutes. Get the recipe now!
Ingredients
For the Ingredients
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1 tablespoon olive oil
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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1 red bell pepper (diced)
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1 tablespoon ground cumin
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2 teaspoons chili powder
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1 teaspoon dried oregano
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1 can fire-roasted diced tomatoes (14.5 oz, undrained)
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1 can diced green chiles (4 oz, mild)
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1 cup quinoa (rinsed well)
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6 cups vegetable broth
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1 can black beans (15 oz, rinsed and drained)
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1 cup frozen corn
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1 lime (juiced)
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Salt and black pepper (to taste)
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fresh cilantro, diced avocado, tortilla strips
Instructions
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Heat the olive oil in a large stockpot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion and cook for about 4–5 minutes, until it becomes soft and translucent. You’ll notice a lovely sweet aroma starting to develop. Then, stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant. Be careful not to burn the garlic—it can turn bitter if it gets too dark.01
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Add the cumin, chili powder, and dried oregano to the pot. Stir constantly for about 30 seconds to a minute. This toasts the spices, which really wakes up their flavors and makes the soup’s foundation incredibly aromatic. The mixture should be fragrant and slightly darkened.02
-
Pour in the entire can of fire-roasted diced tomatoes (with their juices) and the diced green chiles. Give everything a good stir, scraping up any bits that may have stuck to the bottom of the pot. Those browned bits are packed with flavor, so you want to incorporate them into the liquid.03
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Add the rinsed quinoa and vegetable broth to the pot. Increase the heat to high and bring the soup to a boil. Once it’s bubbling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 15 minutes. You’ll notice the quinoa starting to puff up and become tender.04
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Stir in the rinsed black beans and frozen corn. Continue to simmer, uncovered, for another 5–7 minutes. This allows the beans and corn to heat through and the soup to thicken slightly. The quinoa should be fully cooked by now—you’ll see little white rings (the germ) separating from the seeds.05
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Remove the pot from the heat. Stir in the fresh lime juice, and then season with salt and black pepper to taste. The lime juice is the magic touch here—it cuts through the richness and makes all the flavors pop. Let the soup sit for 5 minutes off the heat before serving; it will thicken a bit more as it rests.06
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