Description
A hearty and flavorful Southwest Turkey & Quinoa Soup packed with lean ground turkey, nutrient-rich quinoa, fire-roasted tomatoes, and black beans. This comforting soup is seasoned with taco spices and topped with pepper jack cheese, making it a perfect easy weeknight meal with optional fresh toppings for added zest.
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
- 1 ½ cups grated pepper Jack cheese
Optional Toppings
- Sour cream
- Chopped fresh cilantro leaves
- Diced avocado
- Sliced green onions
Instructions
- Cook the turkey and vegetables: Heat the olive oil in a medium pot over medium heat until shimmering. Add the ground turkey, chopped onion, bell peppers, jalapeño, and minced garlic. Cook for 6 to 8 minutes, stirring and breaking up the meat until the turkey is browned and the onions turn translucent.
- Add liquids and quinoa: Pour in the chicken stock and 1 cup of water, then add the fire-roasted diced tomatoes along with their juices, rinsed black beans, sea salt, taco seasoning, and rinsed quinoa. Stir well to combine all ingredients.
- Simmer the soup: Continue cooking the soup over medium heat, stirring frequently, until the quinoa is tender and fully cooked, approximately 15 minutes. This allows the flavors to meld beautifully.
- Serve with toppings: Divide the soup evenly among 6 bowls. Top each bowl with grated pepper jack cheese so it melts slightly. Serve with optional sour cream, chopped cilantro, diced avocado, and sliced green onions on the side for guests to customize their bowls.
Notes
- Rinsing quinoa removes its natural bitter coating and ensures a cleaner taste.
- For a spicier version, add extra jalapeño or use spicy taco seasoning.
- Make sure to drain and rinse the black beans to reduce sodium content and improve texture.
- Gluten-free if your chicken stock and taco seasoning are certified gluten-free.
- Can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.
- For a vegetarian version, substitute turkey and chicken stock with plant-based alternatives and adjust seasoning accordingly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Southwestern American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 70 mg
