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Southwestern Quinoa Chowder

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“A warm, filling soup with a zip – great for cold weather! If you prefer a little less spicy heat, feel free to reduce the cayenne pepper to your taste.”
READY IN:
45mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat oil in a pot. Saute onion and garlic until onion is translucent.
  2. Add poblano chili and red pepper, and sauté 2-3 minutes, until softened.
  3. Add quinoa and broth. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
  4. Stir in corn, cumin, chili powder, cayenne pepper, and milk and simmer an additional 5-10 minutes uncovered, until thickened. Stir occasionally.
  5. Season to taste with salt and pepper.
  6. Serve warm, garnished as desired with cilantro, tomato, and cheddar cheese.

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