Chicken Quinoa Soup
Southwest Chicken Quinoa Soup is an easy, healthy, gluten free dinner. Make it in the slow cooker, instant pot or on the stove.
Servings: 6 people
Calories: 386kcal
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 cup onions chopped finely
- 1 cup carrots chopped in small pieces
- 1 15 oz can diced tomatoes
- 1 15 oz can black beans rinsed + drained, low/no salt added
- 1 15 oz can pinto beans rinsed + drained, low/no salt added
- 1 cup quinoa
- 1 teaspoon onion powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1 teaspoon paprika
- 1.5 quarts chicken broth (6 cups) low or no salt added
Instructions
Crockpot Instructions
- Chop onions and carrots.
- Lay chicken breasts along the bottom of the crockpot.
- Cover chicken with chopped veggies, diced tomatoes, beans, quinoa and spices.
- Stir to combine. Add broth, cover and cook on low for 6 hours
- After 6 hours, shred chicken breasts. You can shred them right in the crockpot with two forks or remove from the pan and pull apart on a cutting board. The chicken will be tender enough that it falls apart. Stir the chicken in with the other ingredients.
- Serve with fresh avocado, guacamole or even cheddar cheese.
Instant Pot Instructions
- Chop onions and carrots. (Optional: add olive oil and sauté for 5 minutes before turning instant pot on.)
- Lay chicken breasts along the bottom of the instant pot. Cover chicken with chopped veggies, diced tomatoes, quinoa and spices. Do not add beans.
- Stir to combine. Add broth. Cover the pot and set to sealing, Manual Pressure for 10 minutes. Once cooked, allow pressure to naturally release for 5 minutes, then quick release remaining pressure.
- Remove the chicken breasts from the pan and pull apart on a cutting board. The chicken will be tender enough that it falls apart. Stir the shredded chicken and beans in with the other ingredients. Add beans. Serve with fresh avocado, guacamole or even cheddar cheese.
Stovetop Instructions
- Chop onions and carrots. (Optional: add olive oil and sauté for 5 minutes before turning instant pot on.)
- In a large pot. Lay chicken breasts along the bottom of the pot. Cover chicken with chopped veggies, diced tomatoes, quinoa beans and spices.
- Stir to combine. Add broth, cover the pot and bring to a boil. Once boiling, reduce to a simmer for 15 minutes.
- Remove the chicken breasts from the pan and pull apart on a cutting board. The chicken will be tender enough that it falls apart. Stir the shredded chicken and beans in with the other ingredients. Add beans. Serve with fresh avocado, guacamole or even cheddar cheese.
Video
Nutrition
Serving: 1.5cups | Calories: 386kcal | Carbohydrates: 55g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 48mg | Sodium: 358mg | Potassium: 1179mg | Fiber: 14g | Sugar: 5g | Vitamin A: 3882IU | Vitamin C: 12mg | Calcium: 112mg | Iron: 5mg
