Description
Creamy Taco Soup with Quinoa is a soul-warming, nutrient-dense one-pot meal that elevates traditional taco flavors with wholesome, complete-protein quinoa. Featuring lean ground beef, earthy black beans, sweet corn, and a velvety creamy base, this soup is the perfect balance of comfort and nutrition. It is simple to prepare, making it an ideal choice for busy weeknights when you need a hearty, delicious, and deeply satisfying dish to nourish your body and soul.
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 low-sodium chicken broth
1 cup quinoa, rinsed
1 can (15 oz) black beans, rinsed and drained
1 cup frozen or canned corn
1/2 cup heavy cream
Salt and pepper to taste
Optional toppings: cilantro, shredded cheddar, diced avocado
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion and sauté until translucent, about 5 minutes.
Add the garlic and ground beef, cooking until the beef is browned and no longer pink.
Drain any excess fat if desired and stir in the taco seasoning.
Pour in the chicken broth, quinoa, black beans, and corn.
Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is tender.
Stir in the heavy cream and cook for another 2 minutes until heated through.
Season with salt and pepper to taste and serve warm with desired toppings.
Notes
Ensure the quinoa is thoroughly rinsed before cooking to remove any natural bitterness. You can substitute heavy cream with half-and-half or coconut milk for a different texture. This soup stores well in the refrigerator for up to 4 days and tastes even better the next day.