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Mexican Quinoa Soup Recipe

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This hearty Mexican Quinoa Soup is a flavorful and nutritious dish packed with chorizo, quinoa, black beans, and a medley of fresh vegetables. Perfect for a cozy meal, it combines vibrant spices, creamy cheddar, and a touch of lime for a delightful and satisfying soup that’s great for gathering with family and friends.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Ingredients

Soup Base

  • 2 tablespoon avocado oil
  • 1 medium onion, diced
  • 1 medium red pepper, diced
  • 4 cloves garlic, minced

Meat & Spices

  • 2 links fresh chorizo sausages (casing removed)
  • 1 tablespoon chili powder
  • 2 teaspoons sea salt (more to taste)
  • 1 teaspoon ground cumin

Broth and Grains

  • 6 cups beef bone broth
  • 1 cup quinoa, rinsed
  • 1 cup salsa

Additional Ingredients

  • 15-ounce can black beans, drained and rinsed
  • 15-ounce can diced fire-roasted tomatoes (or regular diced tomatoes)
  • 1 cup shredded cheddar cheese (sharp cheese recommended)
  • 1 cup frozen corn
  • ½ cup chopped cilantro
  • 1 lime, juiced

Optional Toppings

  • Pickled or fresh jalapeños
  • Additional cheddar cheese
  • Cilantro
  • Sour cream

Instructions

  1. Saute Veggies: Heat the avocado oil in a large soup pot over medium-high heat. Add the diced onion and red pepper, sautéing them until they become soft and fragrant, approximately 5 minutes. Add minced garlic and cook for an additional 30 seconds to release its aroma.
  2. Cook Chorizo: Remove the casings from the chorizo sausages and crumble the meat into the pot with the sautéed vegetables. Cook thoroughly, breaking the sausage into smaller pieces as it browns. Once cooked, stir in chili powder, sea salt, and ground cumin to evenly distribute the spices.
  3. Simmer Soup: Pour in the beef bone broth, then add rinsed quinoa, salsa, black beans, and diced fire-roasted tomatoes. Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it simmer gently for 15 minutes, allowing the quinoa to cook fully and the flavors to meld together.
  4. Finish and Serve: Stir in shredded cheddar cheese, frozen corn, chopped cilantro, and freshly squeezed lime juice. Continue cooking until the corn is warm and the cheese has fully melted. Taste the soup and adjust the seasoning by adding more salt if desired. Serve hot with optional toppings such as pickled or fresh jalapeños, extra cheddar cheese, cilantro, and a dollop of sour cream for added flavor and texture.

Notes

  • You can substitute ground turkey or chicken for the chorizo if you prefer a leaner protein.
  • Adjust the spice level by using mild or hot chorizo, or by adding jalapeños to the soup or as toppings.
  • For a vegetarian version, omit the chorizo and use vegetable broth instead of beef bone broth.
  • Make sure to rinse the quinoa thoroughly before cooking to remove its natural bitterness.
  • Leftover soup stores well in the refrigerator for up to 3 days and also freezes nicely.
  • If you prefer a thicker soup, reduce the broth to 5 cups or let the soup simmer uncovered for a few minutes after cooking.

Find it online: https://cheftinaskitchen.com/mexican-quinoa-soup-recipe/