Aztec Soup

The slightly sweet corn and squash were a nice contrast to the otherwise spicy soup.
I garnished the soup with some sour cream with chopped cilantro. You could also garnish the soup with some tortillas chips, grated cheese, avocado, etc. 

Aztec Soup

ingredients

• 1 tablespoon oil
• 1 onion (chopped)
• 2 cloves garlic (chopped)
• 4 jalapeno peppers (chopped)
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 butternut squash (cut into bite sized cubes)
• 8 cups of vegetable stock
• 1 28 ounce can diced tomatoes
• 1 19 ounce can black beans
• 1 cup salsa verde
• 1 cup quinoa
• 1 teaspoon dried oregano
• 1 bay leaf
• salt and pepper to taste
• 1 cup corn kernels
• 1/2 cup chopped cilantro

directions

1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 3-5 minutes.
3. Add the garlic and the jalapeno peppers and saute until fragrant, about 1 minute.
4. Add the chili and cumin and saute for a minute.
5. Add the squash, stock, tomatoes, salsa verde, quinoa, oregano, bay leaf, salt and pepper.
6. Simmer until the squash is tender, about 20-30 minutes.
7. Turn off the heat and stir in the corn and cilantro.

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