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In a large non-stick skillet, add about 1/4 inch of water and the peppers, garlic, and onion. Cook for 3 - 4 for minutes until starting to brown, then add the quinoa and stir over heat to toast for about 2 minutes.
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Now add in the broth, tomatoes, green chiles, cilantro, lime, taco seasoning, corn, and beans.
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Reduce heat to medium low and cover. Allow the soup to simmer for about 30 minutes, stirring occasionally, until the quinoa is tender.
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Now stir in the "yogurt", hot sauce, nutritional yeast, and salt and pepper to taste, then stir well. Adjust spice level if you want it spicier, then simmer until heated through. Turn off heat and serve soup hot with desired toppings.