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Photo: Carson Downing
Active Time:35 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients36-inch corn tortillas2tablespoonscanola oil, divided2cupsfrozen pepper and onion stir-fry mix2tablespoonstomato paste (see Tip)2teaspoonsground cumin1teaspoonchili powder½teaspoongarlic powder3 ½cupsreduced-sodium chicken broth1(15 ounce) canno-salt-added black beans, rinsed¼cupquinoa, rinsed1 ½cupsshredded or sliced cooked chicken¾cupfrozen corn kernels, thawed2tablespoonslime juice½teaspoonsalt¼teaspoonhot sauce, such as Tabasco (Optional)½cupshredded pepper Jack or Mexican blend cheese1avocado, diced¼cupcoarsely chopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
36-inch corn tortillas
2tablespoonscanola oil, divided
2cupsfrozen pepper and onion stir-fry mix
2tablespoonstomato paste (see Tip)
2teaspoonsground cumin
1teaspoonchili powder
½teaspoongarlic powder
3 ½cupsreduced-sodium chicken broth
1(15 ounce) canno-salt-added black beans, rinsed
¼cupquinoa, rinsed
1 ½cupsshredded or sliced cooked chicken
¾cupfrozen corn kernels, thawed
2tablespoonslime juice
½teaspoonsalt
¼teaspoonhot sauce, such as Tabasco (Optional)
½cupshredded pepper Jack or Mexican blend cheese
1avocado, diced
¼cupcoarsely chopped fresh cilantro
DirectionsPreheat oven to 350°F. Stack tortillas and cut in half crosswise. Brush the tortillas with 1 Tbsp. oil. Cut the tortilla halves into ½-inch-wide strips. Spread on a rimmed baking sheet and bake, stirring once or twice, until light golden and crisp, 15 to 25 minutes. Remove any tortilla strips as they are done.Meanwhile, chop frozen pepper mix into smaller pieces with a knife or in a food processor. Heat the remaining 1 Tbsp. oil in a large pot over medium-high heat. Add the frozen pepper mix and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Add tomato paste, cumin, chili powder, and garlic powder; cook, stirring, until fragrant, about 30 seconds. Add broth, beans, and quinoa; bring to a simmer. Reduce heat to maintain a simmer and cook, covered, until the flavors have blended and the quinoa is tender, 15 to 20 minutes.Add chicken and corn; increase heat to medium and heat through, 3 to 5 minutes. Season with lime juice, salt, and hot sauce, if desired.Ladle the soup into 4 bowls and garnish each serving evenly with cheese, avocado, cilantro, and tortilla strips.To make aheadPrepare through Step 3. Store tortilla crisps in an airtight container at room temperature for up to 1 week. Refrigerate soup for up to 3 days or freeze for up to 4 months. (The soup may thicken; add additional broth or water to achieve desired consistency.)TipsTomato paste contributes lots of umami (savory flavor) and very little sodium to a dish. You seldom use an entire can in a recipe and thus are often left with inconvenient leftovers. You can freeze the extra, but you can also purchase tomato paste in tubes. Once opened, a tube will keep in the refrigerator for up to 1 month.Originally appeared: EatingWell.com, January 2021
Directions
Preheat oven to 350°F. Stack tortillas and cut in half crosswise. Brush the tortillas with 1 Tbsp. oil. Cut the tortilla halves into ½-inch-wide strips. Spread on a rimmed baking sheet and bake, stirring once or twice, until light golden and crisp, 15 to 25 minutes. Remove any tortilla strips as they are done.Meanwhile, chop frozen pepper mix into smaller pieces with a knife or in a food processor. Heat the remaining 1 Tbsp. oil in a large pot over medium-high heat. Add the frozen pepper mix and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Add tomato paste, cumin, chili powder, and garlic powder; cook, stirring, until fragrant, about 30 seconds. Add broth, beans, and quinoa; bring to a simmer. Reduce heat to maintain a simmer and cook, covered, until the flavors have blended and the quinoa is tender, 15 to 20 minutes.Add chicken and corn; increase heat to medium and heat through, 3 to 5 minutes. Season with lime juice, salt, and hot sauce, if desired.Ladle the soup into 4 bowls and garnish each serving evenly with cheese, avocado, cilantro, and tortilla strips.To make aheadPrepare through Step 3. Store tortilla crisps in an airtight container at room temperature for up to 1 week. Refrigerate soup for up to 3 days or freeze for up to 4 months. (The soup may thicken; add additional broth or water to achieve desired consistency.)TipsTomato paste contributes lots of umami (savory flavor) and very little sodium to a dish. You seldom use an entire can in a recipe and thus are often left with inconvenient leftovers. You can freeze the extra, but you can also purchase tomato paste in tubes. Once opened, a tube will keep in the refrigerator for up to 1 month.
Preheat oven to 350°F. Stack tortillas and cut in half crosswise. Brush the tortillas with 1 Tbsp. oil. Cut the tortilla halves into ½-inch-wide strips. Spread on a rimmed baking sheet and bake, stirring once or twice, until light golden and crisp, 15 to 25 minutes. Remove any tortilla strips as they are done.
Meanwhile, chop frozen pepper mix into smaller pieces with a knife or in a food processor. Heat the remaining 1 Tbsp. oil in a large pot over medium-high heat. Add the frozen pepper mix and cook, stirring frequently, until softened and starting to brown, about 5 minutes. Add tomato paste, cumin, chili powder, and garlic powder; cook, stirring, until fragrant, about 30 seconds. Add broth, beans, and quinoa; bring to a simmer. Reduce heat to maintain a simmer and cook, covered, until the flavors have blended and the quinoa is tender, 15 to 20 minutes.
Add chicken and corn; increase heat to medium and heat through, 3 to 5 minutes. Season with lime juice, salt, and hot sauce, if desired.
Ladle the soup into 4 bowls and garnish each serving evenly with cheese, avocado, cilantro, and tortilla strips.
To make ahead
Prepare through Step 3. Store tortilla crisps in an airtight container at room temperature for up to 1 week. Refrigerate soup for up to 3 days or freeze for up to 4 months. (The soup may thicken; add additional broth or water to achieve desired consistency.)
Tips
Tomato paste contributes lots of umami (savory flavor) and very little sodium to a dish. You seldom use an entire can in a recipe and thus are often left with inconvenient leftovers. You can freeze the extra, but you can also purchase tomato paste in tubes. Once opened, a tube will keep in the refrigerator for up to 1 month.
Originally appeared: EatingWell.com, January 2021
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Nutrition Facts(per serving)508Calories23gFat44gCarbs33gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
