Southwest Quinoa Soup

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This wonderful soup is like a warm hug for your tummy. The different textures of quinoa, beans, and corn will put this recipe in your regular meal rotation.


  • 2 Tbsp. olive oil
  • 2 Tbsp. shallots, diced
  • 1 jalapeno pepper, diced
  • 2 cans (14oz.ea) fire-roasted tomatoes
  • 6 cups chicken broth
  • 1 Tbsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. salt
  • 1 cup Hodgson Mill Quinoa, uncooked
  • 1 can (15oz) whole kernel corn, drained
  • 1 can (15 oz.) black beans, drained & rinsed
  • lime, juice of one lime
  • 2 cups cooked chicken, shredded


In a large pot, heat oil over medium high heat, add shallot and jalapeno and sauté for 5 minutes. Add tomatoes, chicken broth, chili powder, cumin, salt, lime juice, quinoa, corn and black beans. Bring to a boil then reduce heat and simmer for 20 minutes. Add shredded chicken and heat through.

VARIATION: Hodgson Mill Buckwheat Groats may be substituted for the quinoa in the recipe if a heartier grain is desired.

SERVING  TIP:  Top each serving with shredded cheese and a dollop of sour cream for a nice finish and flavor. Serve with tortilla chips.

6-8 servings Print this Recipe

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