Mexican Corn & Quinoa Soup
This soup is thick and rich, due in part to the masa harina added at the end. If you don’t have this, try substituting cornmeal mixed with water.
1 large onion, finely diced
1-2 jalapenos, finely diced
1 chipotle pepper, chopped (I removed some of the seeds)
2 cloves garlic, finely chopped
3 tbsp. ish oil. Enough to cover the bottom of your pot. Without enough oil you can’t cook the onions long enough
A heaping tbsp. of chili powder
½ cup quinoa
1 cup tomato puree or 2-3 tbsp. tomato paste
½ can of black beans with can water
1 cup frozen corn
4 cups chicken or vegetable stock
2 tbsp. masa harina (corn flour—not corn starch) mixed with water to form a runny paste
kosher salt, as needed
Garnishes: grated cheese, sour cream, green onion, cilantro, tortillas, hot sauce, avocado….
1. Heat a heavy soup pot over medium heat. Add oil, 3-4 tbsp, or enough to generously coat bottom of pot.
2. Add onion, jalapeno & chipotle. Season with salt and cook slowly for 30-40 minutes, until very soft and brown. Add garlic and cook a further 5 minutes
3. Stir in chili powder. Cook for 1-2 minutes, stirring constantly before adding quinoa, tomato, beans, corn and stock
4. Season with salt (especially if your stock is homemade), stir and bring to a boil. Reduce to a simmer and cook for 15 minutes or until quinoa is cooked through.
5. Drizzle in masa harina paste and cook a further 5-10 minutes, stirring occasionally and adding extra liquid if necessary for your desired consistency. For instance, if you want to serve as more a ‘chili’ keep it thick. If you want it more soupy, add extra stock or water.
6.Taste for salt. Once you’re satisfied, turn off heat, ladle into bowls and garnish away with any or all of the suggested garnishes!