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Southwest Turkey & Quinoa Soup

Bowl of Healthy Southwest turkey quinoa soup topped with sour cream, avocado, cilantro, and green onion. A hearty dinner.
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  20 min

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

Method

  1. Heat the oil in a medium pot over medium heat. Once the oil is glistening, add the turkey, onion, bell peppers, jalapeño, and garlic. Cook, breaking up the meat with a wooden spoon, until browned and the onion is translucent, 6 to 8 minutes. 
  2. Add the chicken stock, 1 cup water, tomatoes and their juices, beans, salt, taco seasoning, and quinoa. Cook, stirring often, until the quinoa is tender, about 15 minutes.
  3. Divide the soup among 6 bowls and top with the cheese. Serve with the sour cream, cilantro, avocado, and green onions alongside.