Description
A warm and nourishing slow cooker soup combining the bold flavors of Mexican cuisine with tender chicken and hearty quinoa, perfect for any occasion.
Ingredients
Scale
- 1 1/2 lb boneless skinless chicken breasts
- 1 cup uncooked quinoa, rinsed
- 3 bell peppers, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- Juice of 1 lime
- 1 (15 oz) can diced tomatoes
- 1 (4.5 oz) can green chiles
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 1/2 Tbsp chili powder
- 1 Tbsp cumin
- 2 tsp paprika
- 2 tsp salt
- Toppings (optional: cilantro, avocado, shredded cheese)
Instructions
- Place the chicken breasts in a 6-quart slow cooker.
- Add the chopped bell peppers, onion, garlic, rinsed quinoa, chicken broth, diced tomatoes, green chiles, black beans, corn, chili powder, cumin, paprika, and salt.
- Stir gently to combine and cover the slow cooker.
- Set the slow cooker to ‘high’ for 3 to 4 hours or ‘low’ for 6 to 8 hours.
- When cooking time is up, remove the chicken breasts, shred them, and return back to the pot.
- Taste and adjust seasoning if necessary. Serve warm topped with your favorite garnishes.
Notes
Monitor the cooking time to ensure the chicken remains tender. You can customize the spice level and add other vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg