Chipotle Tomato Soup with Crispy Quinoa Topping

Chipotle Tomato Soup with Crispy Quinoa Topping
A recipe from Clean Eating Magazine.


  • 2 tbsp extra virgin olive oil
  • 2 large carrots, sliced into half moons
  • 2 large stalks celery, sliced
  • 1 yellow onion, diced
  • 1⁄2 bunch Swiss chard, stems separated from leaves, both chopped (about 3 large leaves) divided
  • 2 cloves garlic, finely chopped
  • 4 to 6 whole dried chipotle hiles (You can also use 2 canned chipotles in adobo; however, we love the flavor the dried chiles provide)
  • 1 15 oz jar or BPA-free diced unsalted tomatoes, with juices
  • 1 tsp each ground cumin and dried oregano flakes
  • 6 cups low-sodium vegetable broth
  • 1 cup frozen fire-roasted corn (or regular)
  • 1 tsp sea salt
  • Optional toppings: lime, chopped avocado, sliced radishes, sliced green onions

Ingredients for Quinoa Topping

  • 1 1⁄2 tsp coconut oil
  • 3⁄4 cup cooked black quinoa


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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