Spice Alert! Note that 4 small chiles make this soup about a 3 on a heat scale of 1 to 10. Eating them whole, however, is quite spicy, so we suggest removing them before serving. Try dicing them or puréeing them with a little broth when the soup is finished and serve with the other toppings for an extra kick.
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- 2 tbsp extra-virgin olive oil
- 2 large carrots, sliced into half-moons
- 2 large stalks celery, sliced
- 1 yellow onion, diced
- 1/2 bunch Swiss chard, stems separated from leaves, both chopped (about 3 large leaves), divided
- 2 cloves garlic, finely chopped
- 4 to 6 whole dried chipotle chiles (NOTE: You can also use 2 canned chipotles in adobo; however, we love the flavor the dried chiles provide.)
- 1 15-oz jar or BPA-free can diced unsalted tomatoes, with juices
- 1 tsp each ground cumin and dried oregano flakes
- 6 cups low-sodium vegetable broth
- 1 cup frozen fire-roasted corn (or regular corn)
- 1 tsp sea salt
- Optional toppings: lime, chopped avocado, sliced radishes, sliced green onions
- 1 1/2 tsp coconut oil
- 3/4 cup cooked black quinoa
- In a large pot on medium, heat olive oil. Add carrots, celery, onion, chard stems and garlic and sauté until tender, about 6 minutes.
- Add chiles, tomatoes, cumin and oregano and sauté for 2 minutes. Stir in broth, corn and salt. Bring to a boil and reduce to a simmer; cover and cook until carrots are tender, about 20 minutes.
- Meanwhile, prepare topping: In a skillet on medium, heat coconut oil. Add quinoa and cook, stirring frequently, until crispy, 6 to 8 minutes.
- To soup, stir in chard leaves; turn off heat. Remove chiles, divide among bowls and top with crispy quinoa and optional toppings.
- Serving Size: 1/6 of soup
- Calories: 167
- Carbohydrate Content: 22 g
- Fat Content: 7 g
- Fiber Content: 5 g
- Protein Content: 3.5 g
- Saturated Fat Content: 2 g
- Sodium Content: 556 mg
- Sugar Content: 9 g
- Polyunsaturated Fat Content: 1 g