Aztec Corn Soup

• Total time: 25 min
• Cook time: 15 min
• Prep time: 10 min

• 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

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.

Servings per batch: 2

• Calories: 212
• Fat: 1.90g
• Carbohydrate: 40.20g
• Dietary Fiber: 7g
• Sugars: 11.20g
• Protein: 6.90g