Description
This hearty Southwest Turkey & Quinoa Soup combines lean ground turkey, vibrant vegetables, and protein-rich quinoa in a flavorful chicken stock base with fire-roasted tomatoes and black beans. Topped with melted pepper jack cheese and fresh garnishes like sour cream and avocado, this savory soup offers a comforting and nutritious meal perfect for a quick weeknight dinner.
Ingredients
Scale
Soup Base
- 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
Garnishes
- 1 ½ cups grated pepper jack cheese
- Sour cream, for serving
- Chopped fresh cilantro leaves
- Diced avocado
- Sliced green onions
Instructions
- Heat the Oil and Cook Aromatics: In a medium pot over medium heat, warm the extra-virgin olive oil until it glistens. Add the ground turkey, chopped onion, bell peppers, jalapeño, and minced garlic. Cook, stirring often and breaking up the turkey with a wooden spoon, until the turkey is browned and the onions are translucent, about 6 to 8 minutes.
- Add Liquids and Seasonings: Pour in the chicken stock along with 1 cup of water. Add the fire-roasted diced tomatoes with their juices, drained black beans, sea salt, and taco seasoning. Stir well to combine all ingredients evenly.
- Incorporate and Cook Quinoa: Add the rinsed quinoa to the pot. Continue cooking the soup over medium heat, stirring frequently, until the quinoa is tender and has absorbed the flavors, approximately 15 minutes.
- Serve and Garnish: Ladle the hot soup into six bowls. Sprinkle grated pepper jack cheese on top allowing it to melt slightly. Serve with optional garnishes such as sour cream, chopped cilantro, diced avocado, and sliced green onions to add freshness and complement the flavors.
Notes
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Adjust the jalapeño amount to control the spice level.
- Taco seasoning can be homemade for a fresher flavor or store-bought for convenience.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.
- For a vegetarian option, substitute ground turkey with plant-based meat and use vegetable stock.
