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Crockpot Chicken Quinoa Soup in a white bowl garnished with avocado on a white plate with a grey background
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5 from 4 votes

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.
Course Main Course
Cuisine American
Keyword chicken quinoa soup, quinoa soup
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 people
Calories 398kcal
4
WW Freestyle Points 4

Ingredients

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 Facts

Nutrition Facts
Chicken Quinoa Soup
Amount Per Serving (1.5 cups)
Calories 398 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 48mg16%
Sodium 391mg17%
Potassium 1376mg39%
Carbohydrates 54g18%
Fiber 13g54%
Sugar 5g6%
Protein 34g68%
Vitamin A 4074IU81%
Vitamin C 14mg17%
Calcium 134mg13%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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