Description
This Southwest Turkey & Quinoa Soup is a hearty and flavorful dish combining lean ground turkey, protein-packed quinoa, fire-roasted tomatoes, and black beans. Infused with a blend of spicy jalapeño and taco seasoning, it delivers a comforting yet zesty meal perfect for any day. Topped with melted pepper Jack cheese and served with optional garnishes like sour cream and avocado, it offers a delicious Tex-Mex-inspired twist on traditional soup.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound ground turkey
- 1 small yellow onion, chopped
- 2 bell peppers, chopped
- 1 large jalapeño, chopped
- 3 garlic cloves, minced
- 1 quart chicken stock
- 1 cup water
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 teaspoon sea salt
- 1 tablespoon taco seasoning, store-bought or homemade
- ½ cup uncooked quinoa, rinsed
- 1 ½ cups grated pepper Jack cheese
Optional Garnishes
- Sour cream
- Chopped fresh cilantro leaves
- Diced avocado
- Sliced green onions
Instructions
- Heat the oil and brown the turkey mixture: In a medium pot, heat 1 tablespoon of extra-virgin olive oil over medium heat until shimmering. Add the ground turkey, chopped yellow onion, bell peppers, jalapeño, and minced garlic. Cook, breaking up the meat with a wooden spoon, until the turkey is browned and the onion is translucent, approximately 6 to 8 minutes.
- Add liquids and seasonings, then simmer: Pour in 1 quart of chicken stock and 1 cup of water. Stir in the fire-roasted diced tomatoes with their juices, drained black beans, sea salt, and taco seasoning. Then add the rinsed quinoa. Stir well to combine all ingredients.
- Cook until quinoa is tender: Continue cooking the soup over medium heat, stirring often, until the quinoa is fully cooked and tender. This should take about 15 minutes.
- Serve with cheese and optional garnishes: Divide the soup evenly among 6 bowls. Top each serving with a generous sprinkle of grated pepper Jack cheese so it melts into the hot soup. Offer optional toppings such as sour cream, chopped fresh cilantro, diced avocado, and sliced green onions on the side to customize each bowl.
Notes
- Ensure you rinse quinoa thoroughly to remove its natural bitterness before adding to the soup.
- You can adjust the spiciness by modifying the amount of jalapeño or using mild peppers.
- For a vegetarian version, substitute the ground turkey with plant-based protein and use vegetable stock instead of chicken stock.
- This soup reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.
- Leftover soup can be frozen for up to 2 months; omit the cheese until serving to prevent it from becoming rubbery upon reheating.
Nutrition
- Serving Size: 1 bowl (about 1 1/3 cups)
- Calories: 310
- Sugar: 4g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 55mg
