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Slow Cooker Quinoa Mexican Tortilla Chicken Soup

Servings 6

Ingredients

  • 3/4 cup quinoa thoroughly rinsed
  • 1 can black beans drained and rinsed
  • 1 cup frozen corn
  • 1/2 jalapeno diced, optional
  • 1/2 cup diced yellow onion
  • 1 teaspoon minced garlic
  • 2 cans (14.5 ounces EACH) diced tomatoes with green chilies mild or medium
  • 1 pound boneless skinless chicken breasts
  • 1 container (32 ounces) Mexican Tortilla Flavor Infused Broth* Swanson makes this
  • 2 tablespoons taco seasoning
  • Optional toppings: Colby-Jack cheese, fresh chopped cilantro, fresh lime juice, tortilla chips, chopped avocado

Instructions

  1. Spray your slow cooker with nonstick spray.
  2. Drain and rise the black beans.
  3. Combine all of the ingredients besides the optional toppings in a large slow cooker. Do not drain the diced tomatoes.
  4. Give everything a good stir, cover and cook on high for 3-4 hours or low for 6-8 hours. Note that if you cook this on low it turns into more of a stew and on high it is more soup-like.
  5. Shred the chicken and scoop into bowls.
  6. Top with freshly shredded cheese, chopped cilantro, lime juice, tortilla chips, and sour cream as desired.

Recipe Notes

The longer quinoa cooks in the slow cooker, the more stew-like it becomes. If you like a thicker and chunkier stew, that's great, if not add in some more broth and if needed additional seasonings. *There have been a few times I haven’t been able to find the Mexican Tortilla Flavor Infused Broth and without that the flavor is certainly lacking. In case you can’t find it or would like to use an alternative, I’ve created another recipe similar to the first but without that specific broth right below this recipe!