Recipe

Aztec Soup Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 10 months, 3 weeks ago I love the combination of flavors and textures in this spicy soup---and it's DELICIOUS! I added TJ's cilantro chicken sausage but you can leave it out for vegetarian and vegan. Prep:15m Cook:45m Servings:8	Luisascater
	aztec soup latin mexican beans butternut squash quinoa

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Ingredients

1 tablespoon extra virgin olive oil

1 onion, chopped

4 cloves garlic, chopped

2 jalapeno peppers chopped

1 yellow bell pepper, diced

1 tablespoon chili powder

1 tablespoon ground cumin

1 small butternut squash (cut into bite sized cubes)

8 cups of vegetable stock (homemade is always best so please see my stock recipe on my other soup recipes)

2 (16 ounce) cans organic diced fire roasted tomatoes (Muir Glen brand)

1 (19 ounce) can organic black beans, drained and rinsed

2 chicken and cilantro sausages, fully cooked & sliced

1 cup salsa verde (make your own or use all natural bottled)

1 cup quinoa (or rice if you can't find quinoa)

1 teaspoon dried oregano

2 bay leaves

kosher salt and fresh cracked black pepper to taste

1 cup fire roasted corn kernels (in frozen section of Trader Joe's)

1/2 cup chopped cilantro

Directions

Heat the oil in a pan.

Add the onions and saute until tender, about 3-5 minutes.

Add the garlic and the bell pepper and jalapeno peppers and saute until fragrant, about 1 minute.

Add the chili and cumin and saute for a minute.

Add the squash, stock, tomatoes, salsa verde, quinoa (or rice), beans, oregano, bay leaves, salt and pepper (and sausage, if using).

Simmer until the squash is tender, about 20-30 minutes.

Turn off the heat and stir in the corn and cilantro.

Garnish with fresh cilantro, lime, avocado, sour cream and cheese. We also had warmed, whole wheat handmade tortillas on the side... nice!

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Comments

ttaaccoo 10 months, 3 weeks ago said:
Sounds very delicious and healthy to boot!! 5555555555 thanks! trish

juels 10 months, 3 weeks ago said:
Lovely recipe, Luisa! I love the chicken and cilantro sausages here, and the fact that you are using organic products here! The picture is beautiful too! 5 forks and a beauty flag!

jimrug1 10 months, 3 weeks ago said:
Beth is a lucky woman to have a friend like you to cook for her.
I would not change anything in this recipe. It is perfect the way it is. Healthy and full of flavor. Thanks for sharing it...;-)

conner909 10 months, 3 weeks ago said:
Chock full of flavors! Looks very healthy, are you sure it's good??? LOL...of course I'll try this, as I love the jalapenos and cilantro and salsa and...Thanks!

dragonwings647 10 months, 3 weeks ago said:
SOUNDS SO GOOD. THANKS SO MUCH. WILL TRY THIS SOON

midgelet 10 months, 3 weeks ago said:
Sounds "souper"!

bluewaterandsand 10 months, 3 weeks ago said:
Superb! I love this!

lori4flavor 10 months, 3 weeks ago said:
Sounds robust and exciting, Luisa! I also like the cilantro chicken sausages from TJ's. Have you tried the mango ones? They are great on the grill! This is a perfect soup for the weather we are having here lately. Putting this recipe on my list of "soon to make"! Thanks again for sharing :) ^5 and flagged for beauty!

conner909 10 months, 2 weeks ago said:
Luisa, I made this yesterday, but didn't get any pictures of it, unfortunately! I added only one fresh jalapeno, 'cause I was serving it to several members of my husband's family and I had a bottle of Green Salsa (medium heat) in the fridge, so I used that. It took me most of the day to make, as I wanted to do it right and make your homemade veggie stock. After adding all the veggies to the stock pot, I added 3 quarts of water to cover. I ended up with 2 quarts of veggie stock. I should make some more stock in advance and freeze it for future use! I used half of a green and half of a red pepper in place of the yellow, as I didn't want to go from store to store hunting for the yellow bell pepper. I was sorta draggin' that day. Anyway, to make a long story short, everyone, particularly the vegetarian's in the family loved the soup! I had divided it between meat and no meat. If my salsa hadn't been a "medium" spicy, I would have added another jalapeno. I liked the soup but didn't love it...but because my family raved about it, I give you a 5 forker! Using a small butternut squash was a good thing, as it is more flavorful and creamy tasting! I added the cup of rice to the stock, raw...was that right? Thanks again for this recipe!

trigger 10 months, 2 weeks ago said:
Well Luisa you have captured the Aztec traditions in a contemporary way.This is perfectly spiced and and hearty. Picture perfect as usual a visually stimulating dish.
Five forks and a smile:)

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