Step 1

Pat the chicken thighs dry and place in a bowl. Drizzle with 1 tablespoon extra virgin olive oil. Season with 1 tablespoon chili powder, 1 tablespoon cumin, 2 teaspoons paprika, 2 teaspoons garlic powder, 1 teaspoon cayenne powder and toss to coat.

Step 2

Transfer to the fridge as you prepare the remaining ingredients. It really only needs to marinate for 15-20 minutes giving you time to prep the remaining ingredients and prep your garnishes.

Step 3

Heat the remaining 1 tablespoon of oil in a large pot over medium-high heat and cook the chicken, in batches, for 5 minutes per side until browned and charred all over. Transfer to a cutting board. Note: The chicken will not be cooked through when you remove it from the pan. It will continue to cook in the broth.

Step 4

Drain off all but two teaspoons of oil in the pot.

Step 5

If using, melt the butter into the oil in the pot. Add the onion and cook for 7-8 minutes until it begins to turn golden brown around the edges.

Step 6

Add the jalapeño and cook for 1 minute.

Step 7

Add the remaining chili powder, cumin, paprika, garlic powder and cayenne powder and cook for 45 seconds until fragrant. Add the quinoa and toss to coat and cook for 1 minute more.

Step 8

Pour in the chicken stock and add the black beans. Bring to a boil and then reduce heat and simmer. Season to taste.

Step 9

Dice the chicken into bite-sized pieces and add it to the soup. Simmer for 30 minutes or until the quinoa is tender and the chicken is cooked through. Taste and season again right before serving, if needed.

Step 10

Divide the soup between bowls and garnish how you like. Enjoy!