Begin by heating up a large stock pan then add a little oil.
Saute onion with a pinch of salt for a few minutes, until soft. Add celery and garlic, salt again. Cook until soft.
Add all the seasoning, with another good pinch of salt, and coat veggies. Add green chilies, beans, corn, quinoa, and broth. Bring to a boil then reduce heat and cook for about 30 minutes. Stir after about 20 minutes, but try to keep covered for all the other time. Around the 20 minute mark I also like to take a potato masher and give it a couple mashes to thicken up the soup.
Stir in the juice of 1 lime at the end. Adjust for salt and pepper if needed
Serve a big bowl with a dollop of yogurt, some avocado, hot sauce and fresh cilantro. Totally optional but so good!