Quinoa tortilla soup with chicken



Step 1

In a medium sauce pan, heat 1 tablespoon of olive oil over medium-high heat. Add diced onion, carrots, celery, garlic, tomatoes, cumin, coriander, chili, and cilantro, and cook until softened, about 5 minutes. Add chicken broth and bay leaf and simmer for 30 minutes.

Step 2

Discard bay leaf. Carefully remove the chili, along with some crushed tomatoes and some of the liquid, about 1 cup. Puree in a blender until smooth and add back to soup along with the quinoa.

Step 3

Let simmer for 10 minutes. Garnish with shredded chicken, tortilla chips, lime wedge, and extra cilantro.