Quinoa Chicken Tortilla Soup

Big, bold Mexican spices bring out the perfectly flavored broth of this hearty Quinoa Chicken Tortilla Soup!

Quinoa Chicken Tortilla Soup| Creme de la Crumb

So soup season is coming to an end here. Is anyone else as sad about this as I am?? I’m really, very very sad about it.

I mean, I eat soup all year round so it’s not like I’m bidding all soup farewell for the next 5 months… but for various reasons I generally don’t share new soup recipes during the summer months. So in that sense, this is my goodbye to soup.

Quinoa Chicken Tortilla Soup| Creme de la Crumb

 

We’re ending on a great awesome soup note though. Raise your hand if you like chicken tortilla soup.

You and you and you… are my best friends. The rest of you…

Stop snoozing through my post. 😉

Quinoa Chicken Tortilla Soup| Creme de la Crumb

Look at it though! Mexican flavors are among my very favorites so whenever I can get them in a soup, I’m 1000% on board. And today we are adding quinoa – the new ever-popular superfood. I love quinoa. And I’ve even got my husband on board.

We’re quinoa people now I guess.

Quinoa Chicken Tortilla Soup| Creme de la Crumb

Quinoa Chicken Tortilla Soup

Big bold Mexican spices bring out the perfectly spicy flavor of this chicken tortilla soup and adding quinoa makes this dish even better for you!

Course Main Course, Soup
Cuisine Mexican
Keyword Chicken, quinoa, tortilla
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Author Tiffany

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 can yellow corn, drained and rinsed
  • 1 15-ounce can fire roasted tomatoes
  • 6 cups low sodium chicken broth
  • 2 cups water
  • 1/4 cup uncooked quinoa
  • 1 tablespoon cumin
  • 1-2 teaspoons chili powder (depending on how spicy you want it)
  • juice of 1 lime
  • salt to taste (as needed)
  • toppings: 1 avocado, thinly sliced, 1/4 cup cilantro leaves tortilla strips or crushed tortilla chips

Instructions

  1. Add chicken, black beans, corn, tomatoes, chicken, broth, quinoa, cumin, chili powder, and lime juice to a large stock pot. (See note) Cover and cook on medium-high for 20-30 minutes.

  2. Use a slotted spoon to transfer chicken breasts to a bowl. Shred with two forks, then return shredded chicken to soup. Add salt to taste, then cover and cook another 10 minutes or so.

  3. Immediately before serving, stir in toppings OR serve toppings on the side so everyone can customize their own soup!

Recipe Notes

This soup can easily be made in a slow cooker as well. Add first ingredients, cover and cook on high 2 hours or on low 3-4 hours. Follow remaining directions.

 

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Comments

I make tortilla soup all the time (my husband HATES Mexican food, but he doesn’t hate tortilla soup so that’s a win for me!), but I’ve never thought to add quinoa to the soup! I will definitely be trying this very soon.

    Oh my gosh, he hates Mexican food?! I would surely die. My husband and I LOVE Mexican food!!! Thank goodness your husband at leasts likes tortilla soup, I’d be making it once a week to get my Mexican flavor fix ha!

Literally have ALL of these ingredients in my kitchen right now! Can you say #MEANTTOBE.

    It’s fate!!! You’ll love it 🙂

This looks good Tiffany, you are the bomb! I will try this for sure because i Like all the ingredients here especially the chicken,& quinoa & avocado. I also want to add that I eat anything my heart desired w/o having the seasons decide for me, meaning I would eat a hot cup of soup even if it’s 100 outside if I am hungry and pumpkin all year long 🙂

Tiffany may I ask what is your natural hair color?

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