I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.
Confession. I love Mexican food. The spicy flavorful dishes are a fiesta for your taste buds.
A flavor fiesta is the only way to describe this soup recipe!
The fact that this recipe is mega veggie loaded and full of nutrients is a collateral benefit to the great flavors and textures of this chunky soup with south of the border flare.
With Mexican food I skip the tortilla and go with things that are served in a bowl. Maybe a naked burrito or shell-less taco salad. Not because I don’t like tortillas but, it’s hard to find a gluten free tortilla that taste good and I’d rather have more of what goes inside the tortilla than the tortilla itself.
A healthy one pot meal that's easy to make and full of flavor and spice. The south of the border flavors and chunky vegetables are a fiesta for the taste buds.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 white onion, chopped
- 5 garlic cloves, minced
- 3 zucchini, diced
- 1 cup mushrooms, sliced
- 1 cup quinoa, cooked
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- pinch cinnamon
- 2 - 15 oz can black beans, rinsed and drained
- 3 cups low sodium vegetable broth
- 3.5 cups mild diced tomatoes and green chilis
- Toppings: avocado, limes, tortilla strips, cilantro, pico de gallo
Instructions
- Heat olive oil in a large pan and sauté onion and garlic until the onion is translucent.
- Add zucchini and mushroom and sauté for 5 minutes.
- Add the remaining ingredients and simmer for 15 minutes.
- Serve warm garnished with your favorite toppings.
Notes
Refrigerate leftovers for up to 3 days.
Enjoy a flavor fiesta with this soup! #ad #thereciperedux @fitapproach #glutenfree #recipe…
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Try this recipe and you’ll see. You’re going to be happy there are leftovers.
I make a lot of things myself, but vegetable stock is not one of those things. I had the opportunity to try the new premium Cooking Stocks by Progresso. It’s as close to homemade as you can get without actually being homemade. To make the premium stocks Progresso simmers real vegetables and herbs without adding artificial flavors. Add artificial stuff and preservatives and chances are good I’m not going to buy it.
Looking for more healthy soup recipes? I’ve got you covered. From Chickpea Tomato Soup to a delicious Minestrone. Take your pick from these 30+ delicious recipes.
Let’s chat. Do you make your own chicken or vegetable stock? Are your favorite Mexican foods with or without a tortilla? can you recommend a really good gluten free tortilla?
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