Description
This hearty one-pot Mexican quinoa soup is packed with bold, comforting flavors. Made halal-friendly with spiced beef sausage and rich broth, it delivers a deep, delicious taste with a fresh twist from salsa and lime.
Ingredients
- 2 tablespoons avocado oil
- 1 medium onion, chopped
- 1 medium red pepper, chopped
- 4 cloves garlic, minced
- 2 halal beef sausages (spiced, chorizo-style)
- 1 tablespoon chili powder
- 2 teaspoons sea salt
- 1 teaspoon ground cumin
- 6 cups halal beef broth
- 1 cup quinoa
- 1 cup salsa
- 1 (15 oz) can black beans, drained
- 1 (15 oz) can diced tomatoes
- 1 cup shredded cheddar cheese
- 1 cup frozen corn
- 1/2 cup chopped cilantro
- 1 lime, juiced
- Jalapeños, cheese, cilantro, and sour cream for serving
Instructions
- Heat oil in a large pot over medium-high heat. Add onion and red pepper and sauté for 5 minutes until soft. Add garlic and cook for 30 seconds.
- Add beef sausage (removed from casing) and cook until browned, breaking into pieces. Stir in chili powder, salt, and cumin.
- Add broth, quinoa, salsa, beans, and tomatoes. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Stir in cheese, corn, cilantro, and lime juice. Cook until cheese melts and corn is heated through.
- Taste and adjust seasoning. Serve with desired toppings.
Notes
- Use halal-certified sausage and broth.
- Salsa adds extra depth and flavor compared to plain tomatoes.
- Adjust spice level with jalapeños or chili powder.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Mexican