Chipotle Tomato Soup with Crispy Quinoa Topping
Chipotle chiles are smoked, dried jalapeño peppers, and they lend a rich flavor and some heat here. Warning: the crispy quinoa topping is highly addictive.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Although it’s simple to make, the combination of spicy, sweet and acidic flavors results in a satisfying bowl. Warning: the crispy quinoa topping is highly addictive. You might find yourself making it for other soups, too! We love piling this soup high with toppings like avocado, green onions, radishes and a generous squeeze of lime.
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.
Find more soup recipes here.
Ingredients
- 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
Quinoa topping
- 1 1/2 tsp coconut oil
- 3/4 cup cooked black quinoa
Preparation
- 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.
Nutrition Information
- Serving Size 1/6 of soup
- Calories 167
- Carbohydrate Content 22 g
- Cholesterol Content 0 mg
- 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
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 1 g