Easy Taco Soup with Quinoa

Easy Taco Soup with Quinoa

Serves 6-8

-1 TBS oil (coconut, canola, or olive oil)

-1 large onion, diced

-6 cloves of fresh garlic, sliced or minced

-1 lb. lean ground beef (or ground turkey)

-2.5 TBS taco seasoning

-3 C beef broth

-(2) 15 oz. cans of diced tomatoes (no salt added kind)

-(1) 15 oz. can of corn (or 1 C frozen corn)

-(1) 15 oz. can kidney beans, drained and rinsed

-(1) 15 oz. can black beans, drained and rinsed

-1/4 C cilantro leaves


-1 C quinoa

-2 C water or vegetable broth


-1/2 C cooked quinoa

-1 TBS cilantro leaves

-dollop of sour cream

-juice of 1/4 fresh lime segment

-5 rice chips

 In a medium pot combine quinoa and water. Bring to a boil and boil for 15 minutes. Remove from heat, cover and set aside. You can do this step while assembling the soup. In a separate large soup pot, heat oil over medium high heat. Add onions and saute until tender, about 2-3 minutes. Add garlic and saute just until fragrant. Add lean ground beef or turkey and cook until brown. Add taco seasoning and stir to combine. Add beef broth, tomatoes, corn (including liquid), beans and cilantro. Bring to a boil, reduce heat to low and simmer 15 minutes. Fluff cooked quinoa with a fork. Dish up a serving of soup, top with 1/2 C cooked quinoa, sour cream, cilantro leaves and rice chips. My FAV rice chips are Rice Works Sweet Chili. They go great with this soup.

Taken from: www.somethingquitedomestic.blogspot.com