Description
A hearty and flavorful Southwest Turkey & Quinoa Soup combining lean ground turkey, nutritious quinoa, fire-roasted tomatoes, and black beans, seasoned with taco spices and jalapeño for a mild kick. Topped with melted pepper jack cheese and fresh garnishes for a comforting, protein-packed meal perfect for weeknight dinners.
Ingredients
Main 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 (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
Toppings
- 1½ cups grated pepper Jack cheese
- Sour cream, for serving
- Chopped fresh cilantro leaves, for garnish
- Diced avocado, for garnish
- Sliced green onions, for garnish
Instructions
- Cook the turkey and vegetables: Heat the olive oil in a medium pot over medium heat. Once hot and glistening, add the ground turkey, chopped onion, bell peppers, jalapeño, and minced garlic. Cook while breaking up the meat with a wooden spoon until the turkey is browned and the onions become translucent, about 6 to 8 minutes.
- Simmer the soup: Pour in the chicken stock, add 1 cup of water, the fire-roasted diced tomatoes with their juices, drained black beans, sea salt, and taco seasoning. Stir in the rinsed quinoa. Bring the mixture to a boil, then reduce heat to a simmer, stirring often to prevent sticking. Cook until the quinoa is tender and the flavors meld, about 15 minutes.
- Serve: Ladle the soup evenly into six bowls. Top each serving with grated pepper jack cheese, allowing it to melt into the hot soup. Serve alongside dollops of sour cream and garnish with chopped cilantro, diced avocado, and sliced green onions for added freshness and texture.
Notes
- This soup can be made gluten-free by ensuring the taco seasoning does not contain gluten additives.
- For extra heat, leave some of the jalapeño seeds in or add a pinch of cayenne pepper.
- Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop.
- Use low-sodium chicken stock to reduce the salt content if desired.
- Quinoa adds protein and fiber, making this soup a balanced meal on its own.
