Southwest Turkey & Quinoa Soup

• •
  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Ground Turkey, 99% Lean(454g)
• •
  Yellow Onion
• •
  Bell Pepper
• •
  JalapeñO Pepper
• •
  Garlic
• •
  Low Sodium Chicken Broth
• •
  Canned Diced Tomatoes
• •
  Beans, Black, Canned, Drained
• •
  1 teaspoon sea salt
• •
  Taco Seasoning, Packet (E.G. Old El Paso)(15g)

  Taco seasoning packet — Old El Paso or McCormick. Low sodium if available.

• •
  Quinoa, Dry(120g)
• •
  Cheese, Pepper Jack(360g)
• •
  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

• •
  Cilantro, Fresh
• •
  Avocado
• •
  Green Onion (Scallion)

Instructions

1. 1Heat the olive oil in a large pot over medium-high heat until shimmering, about 1 minute. Add the ground turkey, onion, bell pepper, jalapeño, and garlic. Cook for 6–8 minutes, breaking up the turkey with a wooden spoon, until the meat is no longer pink and the onion is translucent.
2. 2Pour in the chicken broth and 1 cup water, then add the canned tomatoes with their juices, black beans, and taco seasoning packet. Stir to combine and bring to a gentle boil over medium-high heat, about 2 minutes.
3. 3Add the dry quinoa and stir well. Reduce heat to medium and cook for 15–18 minutes, stirring occasionally, until the quinoa is tender and has absorbed most of the liquid.
4. 4Divide the soup evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
5. 5When ready to serve, reheat a portion in a microwave (3–4 minutes, stirring halfway) or on the stovetop over medium heat (4–5 minutes, stirring occasionally) until steaming.
6. 6Top each serving with pepper jack cheese, then garnish with fresh cilantro, sliced avocado, and sliced green onions.
7. 7Serve with a dollop of sour cream on the side.