Beef Taco Quinoa Soup Recipe
Get your dose of iron and veggies in a healthy and comforting bowl of Beef Taco Quinoa Soup. Great for loading up on vitamins in the cold and flu season. 210 calories and 4 Weight Watchers Freestyle SP
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 9 Servings
- 12 ounces O Organics lean grass fed ground beef
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/2 teaspoon olive oil
- 1 small yellow onion chopped
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 teaspoon chili powder
- 3/4 teaspoon ground cumin
- 3/4 teaspoon paprika
- 5 1/4 cups O Organics low sodium chicken broth
- 3/4 cups O Organics mild salsa
- 3/4 cup dry quinoa
- 1 14 ounce can O Organics black beans, drained & rinsed
- 1 cup O Organics frozen corn defrosted
- 3 cups spinach
- 1/4 cup minced cilantro
- O Organics tortilla chips for serving*
Heat a large nonstick saucepan over medium-high heat. Lightly coat with cooking spray. Add the ground beef, season with salt and pepper, and cook, breaking up with a wooden spoon until cooked through. Drain and discard any fat. Transfer the ground beef to a bowl.
Reduce the heat to medium and add the olive oil to the saucepan. Stir in the onion and red bell pepper. Cook until the vegetables are tender, 4 to 5 minutes.
Stir in the garlic, cumin, chili powder and paprika. Cook for 1 minute.
Add the chicken broth, salsa and quinoa. Bring to a boil, reduce to a lively simmer and cook for 15 minutes, or until the quinoa is translucent.
Stir in the cooked ground beef, black beans and corn, and cook until heated through, 2 to 3 minutes.
Remove from the heat and stir in the spinach and cilantro until the spinach is wilted. Serve with tortilla chips.
*Not included in nutritional information.
Weight Watchers Points: 4 (Freestyle SmartPoints), 6 (Old SmartPoints), 6 (Points+)
Serving: 1Cup | Calories: 209.9kcal | Carbohydrates: 25.8g | Protein: 14.8g | Fat: 5.4g | Saturated Fat: 1.5g | Cholesterol: 23.3mg | Sodium: 233.5mg | Fiber: 5.7g | Sugar: 2.2g