2 tsp olive oil
7 scallions, chopped
2 garlic cloves, minced
1 c tomato, chopped
6 T cilantro, chopped
1 tsp ground cumin
½ tsp ground annatto or sweet paprika
5 c chicken broth
1 c sliced carrots
½ c chopped yellow bell pepper
1 lb boneless, skinless chicken breasts
1 medium jalapeno, diced (optional)
½ c quinoa, rinsed well
1½ c fresh or frozen corn kernels
1 medium (4oz) avocado, chopped, for garnish
6 lime wedges, for serving
In a large pot or Dutch oven, heat the oil over medium-low heat. Add the scallions and garlic and cook, stirring, until soft, about 5 minutes. Add the tomato, ¼ c of cilantro, cumin, and the annatto and cook 2 more minutes. Add the broth, carrots, bell pepper, ½ tsp of salt, and black pepper to taste, and bring to a boil. Reduce to a simmer, cover, and cook until the vegetables are tender, about 30 minutes.
Add the chicken and jalapeno (if using) and cook until the chicken is cooked through, about 15 to 18 minutes. Remove the chicken, shred it using two forks, and set it aside.
Meanwhile, in a medium saucepan, cook the quinoa according to package directions. Add the cooked quinoa and corn to the soup, increase the heat to medium, and cook for 5 more minutes. Remove the pot from the heat. Return the shredded chicken to the pot, season with ⅛ tsp salt and black pepper to taste, and stir in the remaining 2 T cilantro.
To serve, ladle the soup into 6 serving bowls, garnish with the avocado, and serve with lime wedges on the side for squeezing.