Southwest Turkey & Quinoa Soup is pretty much my personal hero after a long, freezing weekday. You know those days where you open the fridge, stare into the abyss, and think “Ugh, what am I actually going to make?” I can almost guarantee this soup’s gonna save the day, like it always does at my house. It’s hearty but somehow not heavy. And it comes together ridiculously fast. My family even requests it, which says a whole lot. Seriously, this soup checks all the boxes if you’re craving something comforting but also a little nutritious.
Key Ingredients
You don’t need anything wild or hard to find, which is honestly why I make Southwest turkey & quinoa soup so often. First up, you’ll obviously need some ground turkey. Don’t overthink it. Light or dark meat, whichever you have hanging around. Quinoa comes next, and yes, any color works. I grabbed a bag on sale and haven’t looked back.
Canned tomatoes? Toss ’em in. And don’t sleep on the corn and black beans. They bring all that “Southwest” flavor. Stock or broth ties it all together — homemade is cool, but box stuff works totally fine (I won’t tell). Chipotle powder, cumin, garlic, and a squeeze of lime at the end can make you whisper wow even if you’re home alone. I sometimes wing it with whatever veggies are about to go mushy in the drawer. Frankly, this soup is tough to mess up. 
How To Make Quick Turkey Soup, Step By Step
Alright, let me spell it out the way I’d explain it to my sister. Hot pan, drizzle of oil — throw your turkey in. Let it brown a bit while you try not to eat all the cheese in the fridge. Chop up onions and peppers (side note: jalapeño if you’re spicy), toss those right in.
Add some garlic. Don’t let it burn! A couple shakes of cumin and chipotle powder come next. These spices hit you with that savory warmth. Dump in your canned tomatoes, corn, black beans, and quinoa. Splash in the broth. Scrape the “good bits” from the bottom. Bring it to a simmer. I stir occasionally, but mostly I leave it alone. About twenty minutes and you’re golden. Right before serving, a fresh squeeze of lime and some cilantro on top. That’s it! I promise, no advanced degrees required.
This soup is like a hug from Grandma. Fast to make, healthy-ish, and the family starts poking around the kitchen before it’s done! – Jess B., coworker-turned-friend
Variations & Substitutions
Not gonna lie, I make this with basically whatever’s on hand. No turkey? Use leftover rotisserie chicken (done it, loved it). If you hate quinoa, toss in some brown rice or even barley. Sometimes I leave out the beans if I… um, just forget. Works fine, trust me.
Want smoky? Throw in smoked paprika. Want richer? Stir in a spoonful of sour cream right before serving. My weirdest (yet weirdly good) tweak: a handful of spinach wilted in at the end for bonus vitamins. Kids complained for approximately five seconds. If you’re vegetarian, ditch the turkey and double up the beans. Works like magic, honestly.
Cheese sprinkled on top is another favorite at my table, sometimes with crumbled tortilla chips for crunch. It’s like a fiesta in a bowl every single time.
What To Serve It With
- Warm, crusty bread — seriously, don’t skip this if you have it
- A basic green salad with whatever dressing you adore
- Tortilla chips on the side, perfect for dipping or crumbling in
- And hey, if you’re feeling wild: add avocado slices, it never hurts
Make-Ahead and Storage
If I had a nickel for every time I made extra Southwest turkey & quinoa soup “just in case” — I mean, it’s like meal planning itself. It reheats like an absolute champ. In fact, the flavors actually wake up after a trip to the fridge.
Cool the leftovers as quick as you can, then stash in airtight containers. It’ll live happily in the fridge for up to four days. The freezer? Even longer. I portion some out for lunches, and it’s like a present to “future me” who is always too busy. To reheat, just pop in a pot or the microwave — maybe add an extra splash of broth if it thickens up. Comfort on demand, I swear.
Common Questions
Can I make this soup with leftover turkey?
Absolutely. Just chop or shred, then add it right before the soup is finished so it doesn’t dry out.
Is quinoa necessary, or can I swap it?
No problem. Rice, barley, or even tiny pasta shapes work in a pinch. Adjust the cooking time if needed.
Can this be made spicy?
Yep, big time. Just add more chipotle powder or toss in a diced jalapeño.
Do the leftovers freeze well?
For sure. Let the soup cool fully, freeze in portions, and defrost overnight in the fridge before reheating.
How do I thicken the soup if I want it less brothy?
Leave the lid off and simmer a bit longer, or toss in a handful more quinoa to soak up the goodness.
Warm Up Your Evenings, Just Like I Do
When you’re desperate for something cozy that actually feels like it could be from a five-star restaurant (but isn’t), Southwest turkey & quinoa soup is pretty hard to beat. It’s fast, flexible, and everyone in my family claims leftovers for lunch. Go ahead and give it a try — your future self will be grateful. Need some extra pro tips or want to see other spins on this classic? Check out Southwest Turkey & Quinoa Soup | The Modern Proper and Southwest Ground Turkey Soup {Instant Pot} – Cookin Canuck for a couple more ways to mix things up. Soup season just got tastier.
Southwest Turkey & Quinoa Soup
Ingredients
Method
- Heat olive oil in a large pan over medium heat.
- Add ground turkey to the pan and brown slightly.
- Chop the onion and bell pepper, and add to the pan with the turkey.
- Add minced garlic and cook until fragrant, careful not to burn.
- Sprinkle cumin and chipotle powder over the mixture.
- Add canned tomatoes, corn, black beans, quinoa, and chicken broth.
- Bring to a simmer, scraping any browned bits from the bottom.
- Let it simmer for about 20 minutes, stirring occasionally.
- Before serving, squeeze lime juice and garnish with cilantro.
