Description
This hearty Southwest Turkey & Quinoa Soup combines lean ground turkey with vibrant bell peppers, spicy jalapeño, protein-packed black beans, and nutrient-rich quinoa in a flavorful broth enhanced with fire-roasted tomatoes and taco seasoning. Topped with melted pepper jack cheese and optional fresh garnishes, it’s a perfect comforting meal that’s both nutritious and easy to prepare.
Ingredients
Units
Scale
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
- 1/2 cup uncooked quinoa, rinsed
- 1 1/2 cups grated pepper Jack cheese
For Serving (Optional)
- Sour cream
- Chopped fresh cilantro leaves
- Diced avocado
- Sliced green onions
Instructions
- Heat theOil and Cook Aromatics: In a medium pot over medium heat, warm the extra-virgin olive oil until glistening. 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 become 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 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. Top each serving with grated pepper jack cheese so it melts slightly. Offer optional garnishes such as sour cream, chopped cilantro, diced avocado, and sliced green onions to complement the flavors and add freshness.
Notes
- For a spicier kick, leave some jalapeño seeds in or add extra diced jalapeño.
- Use low-sodium chicken stock to control the salt content.
- Quinoa should be rinsed thoroughly before cooking to remove its natural bitterness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian version, replace turkey and chicken stock with plant-based protein and vegetable broth.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg
