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Mexican Black Bean Quinoa Soup

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Amy Rains


  • 1 tbsp olive oil
  • 1 14 oz black beans drained and rinsed
  • 8 oz frozen organic corn
  • 2 jalapeños de-seeded and chopped
  • 1.5 cups cooked quinoa*
  • 2 tsp cumin
  • 1 tsp chipotle spice powder
  • 40 oz vegetable broth
  • Juice of 3 limes
  • 1/3 cup chopped green onion
  • 1/2 cup chopped tomatoes
  • 1/4 cup chopped fresh cilantro*
  • 1 avocado pitted and cut into small pieces
  • Salt to taste


  1. Begin by heating a large pot to medium high heat. Add olive oil, corn, black beans, and jalapeño. Let cook for 5-7 minutes, until corn is completely thawed and peppers are soft.
  2. Add cumin and chipotle spice. Toss in quinoa and cover entire mixture with broth.
  3. Allow the soup to come to a soft boil. Reduce heat to low, and simmer for 10 minutes.
  4. Add fresh lime juice and pour into individual bowls. Top with green onion, tomatoes, cilantro, and avocado.

Recipe Notes

To make cooked quinoa, boil 1 cup quinoa to 2 cups water or broth. Reduce heat to low and cover. Let simmer until quinoa is fluffy and has completely absorbed the liquid.
I use much more cilantro than 1/4 cup. If you like the herb, go ahead and add plenty more to your individual bowl.