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Slow Cooker Chicken & Quinoa Tortilla Soup

Ingredients

Ingredients for at least 6 servings:

  • 2lb raw chicken breasts
  • 1 cup uncooked quinoa (or brown basmati rice)
  • 6 cups low sodium chicken broth
  • 4 vine tomatoes (chopped)
  • 1/2 cup diced red onion
  • 1 can (15oz) black beans (drained)
  • 15oz frozen corn
  • 1/3 cup diced hatch chile (optional)
  • 1 tablespoon extra virgin olive oil
  • Seasonings:
    • 1 teaspoon garlic
    • 1 tablespoon chili powder
    • 1 tablespoon cumin
    • 1.5 tablespoon whole wheat flour
    • sea salt & pepper to taste
  • Garnish:
    • chopped avocado
    • fresh cilantro
    • fresh lime juice

Steps

Step 1

Add all of the ingredients – except for the garnish – into a slow cooker and give the mixture a hearty stir.

Step 2

Set the slow cooker to high and cook for 3 to 4 hours, or set it to low and cook for 6 to 8 hours. Cooking with high heat in less time will yield more of a soup-like consistency; whereas cooking with low heat for a longer time will create a thicker, stew-like broth.

Step 3

Once the soup has cooked for about 80% of the desired cook time, remove the chicken breasts with tongs and set them on a plate. Pull the chicken apart using forks, and then place the chicken back in the slow cooker to finish cooking for the remaining time.

Step 4

Serve immediately and enjoy with freshly chopped avocado, cilantro and lime juice.