Quinoa tortilla soup with chicken

Serving Size

Serves 4

Date

01.20.14 More info+

Warm up as you fuel up with this tasty mix of vegetables, grains and lean protein.

If you dismiss soups as nothing more than a starter dish or one half of a complete meal, you're missing out on a warming and satisfying way to get your fill. "When they're chock full of vegetables, protein, antioxidants and a host of other nourishing nutrients, soups are a great one-stop shop meal," says Marissa Lippert, R.D. and founder of Nourish Kitchen + Table in New York City. "Look for soups that are brothy and balanced, heavy on the veg and/or lean protein, and full of complex, slow-burning carbs like beans and grains."

Ingredients

2 cups

cooked quinoa

8 cups

low-sodium chicken broth

2 cups

cooked chicken breast or thigh, shredded

Extra virgin olive oil

1 cup

each diced onion, carrots, celery

3 cloves

minced garlic

28 ounces

canned crushed tomatoes

1½ teaspoons

cumin

1½ teaspoons

coriander

dried chili pepper

1 tablespoon

chopped cilantro

Crispy blue corn tortillas

Cilantro

Directions

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.