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

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.

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