Mexican Quinoa Soup
Warm up from the inside with a bowl of this hearty and comforting one-pot Mexican quinoa soup. The robust flavors of chorizo sausage are layered into a deep and delicious broth that uses salsa in place of some of the tomatoes. The result is a soup that's fresh and bold and just happens to be loaded with protein! Top it with your favorite add-ins like sliced or pickled jalapeños, avocado, sour cream, and crispy tortilla strips for extra nutrition and fun!
Make it a full-on fiesta by pairing this soup with a fizzy lime margarita and some easy guacamole with a side of tortilla chips.
You'll love this soup
This is a hearty soup recipe for those days when you don't really feel like cooking but want something nourishing and delicious on the table fast. Loaded with Mexican flavor and some of our favorite ingredients like spicy and sweet chorizo, healthy quinoa, black beans, and corn, it makes a satisfying meal that's easy to clean up. Like many soups, this one gets better after a day in the fridge so any leftovers make a tasty lunch or easy re-heatable dinner.
What is chorizo sausage
Chorizo sausage is a seasoned pork-based sausage that is popular in both Mexican and Spanish cooking. We're big fans of the bold flavors of chorizo sausage so you'll find it in many recipes on The Endless Meal. It's important to know that the two types are quite different and not interchangeable in recipes:
- Mexican chorizo – is fresh, raw, and uncooked.
- Spanish chorizo – is fermented, semi-cured, or fully cooked.
Mexican chorizo is what is used in this recipe and most of our other recipes with chorizo. It can also be called fresh chorizo.
While most chorizo is made from pork, it may also be made with ground beef, turkey, or other meat. It's generally a very fatty, highly seasoned sausage that lends its bold flavors to soups, stews, sauces, fillings, pasta or rice dishes, and alongside eggs. There are now also several brands of vegetarian or vegan sausages available at most well-stocked grocery stores that are made from a base of tofu, soy, or vital wheat gluten.
If you love chorizo sausage, also try spicy chorizo bolognese, chorizo tomato and egg breakfast skillet, and red wine chorizo bites.
Tip for cooking Mexican chorizo sausage
Mexican chorizo sausage comes in a casing that needs to be removed before cooking in this recipe. The casing is not edible and should be discarded. When the casing is removed the meat will crumble and will resemble ground beef when fully cooked.
How to make Mexican quinoa soup
This delicious one-pot meal is super easy to make. It requires a few ingredients but the clean-up is quick and the results are well worth it.
- Prepare and cook the veggies: chop the vegetables then warm the avocado oil in a large pot. Add the diced onion and pepper and cook until soft, followed by the garlic.
- Cook the sausage: after removing the casing from the sausages, break them into pieces in the pot with the vegetables until fully cooked.
- Add the main ingredients: add the spices followed by the broth, quinoa, black beans, salsa, and tomatoes.
- Stir in the remaining ingredients: add the cheese, corn, cilantro, and lime juice. Taste and adjust the seasoning. Top it with your favorite add-ins and enjoy!
The full recipe instructions are in the recipe card below.
Take this soup to the next level by topping it with add-ins or garnishes. Not only do they add extra flavor and fun but nutrition, too! Here are some favorites:
- Sliced jalapeños or pickled jalapeños
- Cheddar cheese or cojita (a Mexican cheese)
- Sour cream
- Sliced avocado
- Lime wedges
- Tortilla chips or tortilla strips
Mexican Quinoa Soup: Frequently Asked Questions
Yes! Avocado oil is a nice cooking oil to have on hand because of its neutral taste and high smoke point but olive oil works perfectly well, too.
Look for it in the deli section of your grocery store alongside other sausages.
Absolutely! Swap the chorizo for a plant-based version and use vegetable broth in place of the beef broth.
We love fresh salsa but any kind of jarred salsa works well. Choose mild, medium, or hot based on your taste preference.
We love the sweet smoky flavor of fire-roasted tomatoes. If they aren't available to you, regular tomatoes work well in their place.
Yes! If fresh corn is in season you can absolutely use it in this recipe. Canned corn also works in place of frozen.
This soup would freeze beautifully for up to 3 months in an airtight container. We love these reusable Stasher freezer bags for storing soup in the freezer.
This soup will keep in your fridge for 3-5 days. It reheats well and gets even tastier the next day!
While this Mexican quinoa soup is truly a one-pot meal, it serves nicely with a side of chunky grilled guacamole, easy guacamole, or lightened-up Mexican corn dip.
Popular Mexican soup recipes
Mexican Quinoa Soup
If you love this recipe as much as we do, let us know with a 5-star rating!
- 2 tablespoon avocado oil
- 1 medium onion
- 1 medium red pepper
- 4 cloves garlic
- 2 links fresh chorizo sausages
- 1 tablespoon chili powder
- 2 teaspoons sea salt, more to taste
- 1 teaspoon ground cumin
- 6 cups beef bone broth
- 1 cup quinoa
- 1 cup salsa
- 15-ounce can black beans, drained and rinsed
- 15-ounce can diced fire-roasted tomatoes, or regular diced tomatoes
- 1 cup shredded cheddar cheese, sharp cheese tastes best
- 1 cup frozen corn
- ½ cup chopped cilantro
- 1 lime, juiced
- pickled or fresh jalapeños, cheddar cheese, cilantro, sour cream, to serve
- Heat the oil in a large soup pot over medium-high heat. Add the onion and pepper and sauté until the veggies are soft, about 5 minutes. Add the garlic and cook for another 30 seconds.2 tablespoon avocado oil, 1 medium onion, 1 medium red pepper, 4 cloves garlic
- Remove the casing from the chorizo sausages and add them to the pot. Cook, breaking the sausages into pieces, until they are fully cooked. Stir in the chili powder, salt, and cumin.2 links fresh chorizo sausages, 1 tablespoon chili powder, 2 teaspoons sea salt, 1 teaspoon ground cumin
- Add the broth, quinoa, salsa, black beans, and tomatoes and bring the pot to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes.6 cups beef bone broth, 1 cup quinoa, 1 cup salsa, 15-ounce can black beans, 15-ounce can diced fire-roasted tomatoes
- Stir in the cheese, corn, cilantro, and lime juice. Once the corn is warm and the cheese has melted, taste and add more salt if needed. Serve the soup topped with any or all of the toppings.1 cup shredded cheddar cheese, 1 cup frozen corn, ½ cup chopped cilantro, 1 lime, pickled or fresh jalapeños, cheddar cheese, cilantro, sour cream