We are crazy about quinoa this month, so we are trying all sorts of different pairings with beans and quinoa. We think we’ve struck gold with this creation! Our food blogger Ashleigh brings us this delightfully delicious twist for your next taco night.
This soup combines all the elements of a killer taco, all mixed together in a hot bowl.
Filled with kidney beans and quinoa, plus smoky chipotles, this dish is one of a kind!
The smoky chipotles in adobo sauce really give this soup a unique kick! They are smoked jalapenos in a special adobo sauce, but they have a very nice flavor and give the soup a little heat. You should be able to find them in a can in the ethnic aisle of your local grocery store. If you aren’t much of one for heat you can use less and freeze the rest for later.
We also love this soup because of its customizability! Like a taco, you can top it off with whatever you want to put your own stamp on it. We suggest tortilla chips, avocado, jalapeno slices, green onions and/or sour cream, but feel free to use your own creativity and use whatever you like on your tacos.
You can also use ground beef or shredded chicken if that is your preference over turkey or use any kind of bell pepper you like best – red, green, yellow or orange. You can truly make this soup your own!
Since the quinoa can cook up quite a bit, we recommend you use 6 cups of chicken stock instead of 4 if you prefer a thinner broth.
Follow along as Ashleigh prepares this delicious dish herself!