1. In a large pot on medium, heat olive oil. Add carrots, celery onion, chard stems and garlic and saute until tender about 6 minutes
2. Add chiles, tomatoes, cumin and oregano and saute 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.
3. Meanwhile, prepare topping: In a skillet on a medium, heat coconut oil. Add quinoa and cook, stirring frequently, until crispy, 6-8 min.
4. To coup, stir in chard leaves, turn off heat. Remove chiles, divide among bowls and tops with crispy quinoa and optional toppings.
Note that 4 small chiles make this soup about a 3 on a heat scale of 1-10. Eating them whole, however, is quite spicy so we suggest removing them before serving.
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