Vegetarian Quinoa Enchilada Soup
Ingredients
- 1 Tbsp olive oil
- 1 white onion diced
- 2 15 oz cans of corn, drained
- 2 15 oz cans of black beans, drained
- 2 28 oz large cans Las Palmas* mild green enchilada sauce
- 0.5 cup dry quinoa rinsed and drained
- 1 carton vegetable broth 1 quart
- 1 large bunch cilantro chopped
Instructions
- Add olive oil to a large pot over medium heat. Sauté the onion until soft.
- Add the corn, black beans, enchilada sauce and mix well.
- Stir in the quinoa and vegetable broth. Bring to a boil and then simmer uncovered for about 15 to 20 minutes or until the quinoa is soft.
- Stir in the chopped cilantro when the soup is ready. That's it! Easy peasy!
Notes
*Las Palmas works the best in this recipe but feel free to use your favorite green enchilada sauce.