THE RECIPE JOURNAL · Main Course
Quinoa-Infused Ground Turkey Enchilada Soup
This hearty soup combines the wholesome goodness of quinoa with savory ground turkey, creating a comforting and nutritious meal perfect for any day. It's easy to make and full of bold, satisfying flavors that everyone will love.
FROM THE KITCHEN • Quinoa-Infused Ground Turkey Enchilada Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Hasty Chocolate Biscuits
Something delicious to watch next.
01
Step 1
Start by heating a large skillet over medium-high heat. Add the ground turkey and cook it, breaking it up with a spoon, until it’s nicely browned and crumbly, about 5 to 7 minutes. Once it’s cooked through, drain off any excess grease.
02
Step 2
Next, toss the browned turkey into your slow cooker along with the enchilada sauce, black beans, quinoa, diced tomatoes with chiles, water, corn, salsa, chopped onion, green bell pepper, chili powder, garlic, and cumin. Give everything a good stir to combine.
03
Step 3
Set the slow cooker to High and let it cook for around 4 hours, or until the quinoa is tender and all the flavors have melded together. Just before serving, stir in some shredded Cheddar cheese and fresh cilantro for a little extra flavor and freshness. Enjoy!
Why you’ll love it
This soup is packed with protein and fiber, making it both filling and nutritious. The quinoa adds a nice texture and boosts the health benefits. It’s a comforting meal that warms you up while being light enough for any season.
How to serve
Serve with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro. A side of warm tortilla chips or a simple avocado salad complements the flavors nicely and adds a refreshing contrast.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well; portion it into freezer-safe containers, and thaw overnight in the fridge before reheating gently on the stove.
