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!
Servings: 4 servings
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
- ¼ 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
- 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.
- 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.
- Immediately before serving, stir in toppings OR serve toppings on the side so everyone can customize their own soup!
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.
Nutrition
Calories: 251kcal | Carbohydrates: 27g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 190mg | Potassium: 833mg | Fiber: 7g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 4mg
