Mexican Quinoa Soup Recipe
User Reviews
4.9
Mexican Quinoa Soup Recipe
Description
Mexican Quinoa Soup Recipe features fresh chorizo sausage cooked with onion, red pepper, and garlic, creating a savory, spicy foundation. Chili powder and cumin add depth, while beef bone broth combines with quinoa, black beans, diced tomatoes, and salsa to make the soup hearty and rich. The sautéed vegetables soften to release their flavors, and the quinoa cooks in the broth, thickening the texture and adding protein. Sharp cheddar cheese and corn are stirred in near the end, melting and warming through, followed by fresh cilantro and lime juice which lend fresh, bright notes. The optional jalapeño and sour cream topping add layers of heat and creaminess.
The soup has a robust, slightly spicy taste with contrasting textures from the tender quinoa, soft beans, and crisp vegetables. The melted cheese adds richness, while the lime juice lifts the flavors, making it well rounded and satisfying.
This soup can be served on its own as a filling lunch or dinner, or paired with tortilla chips, avocado slices, or a simple green salad for a complete meal. It suits cool weather or whenever a comforting, balanced soup is desired.
The original recipe suggests using salsa instead of canned tomatoes for bolder flavor and includes fresh chorizo for aroma and heartiness. Adjust salt levels after adding cheese and taste to preference. Garnish choices like pickled or fresh jalapeño and sour cream allow customization of spice and creaminess.
Ingredients
- 2 tablespoon avocado oil
- 1 medium onion
- 1 medium red pepper
- 4 cloves garlic
- 2 links chorizo sausage fresh
- 1 tablespoon chili powder
- 2 teaspoons salt more to taste, sea salt
- 1 teaspoon cumin ground
- 6 cups beef bone broth
- 1 cup quinoa
- 1 cup salsa
- 15-ounce ounce can black beans drained and rinsed
- 15-ounce ounce can tomato or regular diced tomatoes, fire-roasted, diced
- 1 cup cheddar cheese sharp cheese tastes best, shredded
- 1 cup corn frozen
- ½ cup cilantro chopped
- 1 lime juiced
- jalapeno pepper to serve, pickled or fresh, with cheddar cheese, cilantro, sour cream
Instructions
- Heat the oil in a large soup pot over medium-high heat. Add the onion and pepper and sauté until the veggies are soft, about 5 minutes. Add the garlic and cook for another 30 seconds.
- Remove the casing from the chorizo sausages and add them to the pot. Cook, breaking the sausages into pieces, until they are fully cooked. Stir in the chili powder, salt, and cumin.
- Add the broth, quinoa, salsa, black beans, and tomatoes and bring the pot to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes.
- Stir in the cheese, corn, cilantro, and lime juice. Once the corn is warm and the cheese has melted, taste and add more salt if needed. Serve the soup topped with any or all of the toppings.
Notes
- Use fresh chorizo for best flavor and crumble it into small pieces while cooking to evenly distribute.
- Adding salsa instead of plain canned tomatoes enhances the depth of flavor in the soup.
- Taste the soup after adding cheese and adjust salt accordingly since cheese adds saltiness.
- Serve with jalapeno peppers and sour cream for added spice and creaminess if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 479kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 29g | 58% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 42mg | 14% |
| Sodium | 1886mg | 79% |
| Potassium | 761mg | 16% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 1964IU | 39% |
| Vitamin C | 41mg | 46% |
| Calcium | 232mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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