Slow Cooker Chicken & Quinoa Tortilla Soup

★★★★★

Lunch

Source:

Ingredients

Ingredients for at least 6 servings:

2lb whole 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 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

Directions

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

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.

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.

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

Notes

Don’t overcook. 4 hour high heat version came out fresh and healthy. Easy prep.

Nutrition

CALORIES 474 PROTEIN 50G FAT 8G
SODIUM