Creamy Taco Soup with Quinoa
This comforting one-pot wonder balances bold Tex-Mex spices with a velvety texture, making it the perfect meal for chilly nights. By substituting rice with protein-rich quinoa, this soup becomes a hearty, nutrient-dense dinner that cooks directly in a savory broth of black beans and corn. Finished with a touch of heavy cream for luxurious richness, it is an easy, satisfying meal that simplifies weeknight cooking while delivering impressive flavor for the whole family.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Halal
Ingredients
1 tablespoon extra virgin olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 pound ground beef (85% lean)
1 tablespoon taco seasoning
4 cups chicken broth (low-sodium)
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) corn kernels, drained
1 cup uncooked quinoa, rinsed well
1 cup heavy cream, room temperature
Salt and black pepper to taste
Fresh cilantro, chopped for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion and sauté until translucent, then add the garlic and cook until fragrant.
Add the ground beef and brown thoroughly, breaking it apart with a spoon; drain excess fat if necessary.
Stir in the taco seasoning until the beef is well coated.
Pour in the chicken broth, black beans, corn, and rinsed quinoa.
Bring the soup to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is tender.
Temper the heavy cream by stirring a small amount of the hot soup into the cream before slowly pouring the mixture into the pot.
Stir gently to combine, season with salt and pepper to taste, and serve warm with fresh cilantro.
Notes
Ensure you rinse the quinoa thoroughly under cold water to remove any natural bitterness. For a dairy-free version, substitute the heavy cream with full-fat coconut milk. You can easily add extra vegetables like diced bell peppers or zucchini for more nutrients. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/creamy-taco-soup-with-quinoa/