Description
A hearty and healthy soup made with chicken, quinoa, and burrito-inspired flavors, cooked in a crockpot for easy preparation.
Ingredients
- 1 lb boneless, skinless chicken
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (15 oz) diced tomatoes
- 4 cups low-sodium chicken broth
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place chicken at the bottom of the crockpot.
- Add quinoa, black beans, corn, diced tomatoes, bell pepper, onion, and garlic.
- Pour in chicken broth and add cumin, chili powder, paprika, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken, shred it, and return it to the crockpot.
- Stir well and serve hot, garnished with fresh cilantro.
Notes
- For extra flavor, add a squeeze of lime juice before serving.
- You can substitute chicken with turkey or tofu for a vegetarian option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican