Aztec Corn Soup
Total time
25minCook time
15minPrep time
10min
Ingredients
- ¼ cup quinoa
- 4 ounces green chiles, diced
- 1 cup nondairy milk
- 2 cups corn
- ½ cup black beans, cooked
- white pepper
- pure maple syrup
Instructions
Cook the quinoa or amaranth in 3/4 cup water for 10-15 minutes (until completely cooked and water has evaporated). Transfer to your blender and add 1 1/2 cups corn, chilis and non-dairy milk and blend until smooth. Transfer to a medium saucepan, stir in remaining corn and black beans and heat thoroughly. Add white pepper and maple to taste. Serve and garnish with hot sauce.
Nutrition
Servings per batch: 2
- Calories: 212
- Fat: 1.90g
- Carbohydrate: 40.20g
- Dietary Fiber: 7g
- Sugars: 11.20g
- Protein: 6.90g
Total time
25minCook time
15minPrep time
10minIngredients
¼ cup quinoa- 4 ounces green chiles, diced
- 1 cup nondairy milk
- 2 cups corn
- ½ cup black beans, cooked
- white pepper
- pure maple syrup
Instructions
Cook the quinoa or amaranth in 3/4 cup water for 10-15 minutes (until completely cooked and water has evaporated). Transfer to your blender and add 1 1/2 cups corn, chilis and non-dairy milk and blend until smooth. Transfer to a medium saucepan, stir in remaining corn and black beans and heat thoroughly. Add white pepper and maple to taste. Serve and garnish with hot sauce.
Nutrition
Servings per batch: 2
- Calories: 212
- Fat: 1.90g
- Carbohydrate: 40.20g
- Dietary Fiber: 7g
- Sugars: 11.20g
- Protein: 6.90g
