Hands-On Time
15 Mins
Total Time
25 Mins
Yield
Serves 6
Marcus Nilsson

How to Make It

Step 1

Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and ½ teaspoon each salt and pepper. Cook, stirring, until soft, 4 to 6 minutes. Add the broth and quinoa and bring to a boil. Reduce heat and simmer until the quinoa is tender, 10 to 12 minutes. Add the chickpeas, corn, and tomatoes. Cook until the vegetables are warmed through, 2 to 3 minutes.

Step 2

Serve the soup topped with the cilantro, avocado, Cheddar, lime wedges, and chips.

You May Like

Ratings & Reviews

/5
Reviews
five_whole_stars