Southwest Turkey & Quinoa Soup Recipe
A hearty and flavorful Southwest Turkey & Quinoa Soup packed with ground turkey, black beans, quinoa, and vibrant veggies simmered in a spicy broth. Topped with pepper Jack cheese and optional garnishes like sour cream and avocado, this comforting soup brings a perfect balance of protein and fiber with a zesty southwestern twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Low Fat
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
For Serving (Optional)
- Sour cream
- Chopped fresh cilantro leaves
- Diced avocado
- Sliced green onions
Instructions
- Heat the oil: In a large pot or Dutch oven over medium heat, warm the extra-virgin olive oil until shimmering to prepare for sautéing the vegetables and turkey.
- Sauté aromatics and turkey: Add the chopped onion, bell peppers, jalapeño, and minced garlic to the pot. Cook for about 5 minutes until softened and fragrant. Then add the ground turkey and cook until browned, breaking it apart with a spoon.
- Add liquids and seasonings: Pour in the chicken stock and the fire-roasted diced tomatoes with their juices. Stir in the black beans, sea salt, and taco seasoning to build the southwestern flavors.
- Cook quinoa and simmer: Add the rinsed quinoa to the soup and bring everything to a boil. Reduce heat to a simmer, cover, and cook for 15-20 minutes until the quinoa is tender and the flavors meld.
- Finish with cheese: Stir in the grated pepper Jack cheese until melted and well combined, creating a creamy and cheesy texture.
- Serve: Ladle the soup into bowls and offer optional garnishes such as sour cream, chopped cilantro, diced avocado, and sliced green onions for extra freshness and creaminess.
Notes
- You can adjust the heat level by reducing or omitting the jalapeño.
- Use low-sodium chicken stock if you want to control the saltiness of the soup.
- Leftovers keep well in the refrigerator for up to 3 days.
- For a vegetarian version, substitute ground turkey and chicken stock with plant-based alternatives and vegetable broth.
- Quinoa adds a great gluten-free grain option that also boosts the protein content.
