13 April, 2020
Quinoa Chicken Tortilla Soup
Posted in : SOUPS
by : Admin
Big bold Mexican spices bring out the perfectly spicy flavor of this chicken tortilla soup and adding quinoa makes this dish even better for you!
2 boneless skinless chicken breasts
1 can black beans, drained and rinsed
1 can yellow corn, drained and rinsed
1 15-ounce can fire roasted tomatoes
6 cups low sodium chicken broth
2 cups water
1/4 cup uncooked quinoa
1 tablespoon cumin
1-2 teaspoons chili powder (depending on how spicy you want it)
juice of 1 lime
salt to taste (as needed)
toppings: 1 avocado, thinly sliced, 1/4 cup cilantro leaves tortilla strips or crushed tortilla chips
Add chicken, black beans, corn, tomatoes, chicken, broth, quinoa, cumin, chili powder, and lime juice to a large stock pot. (See note) Cover and cook on medium-high for 20-30 minutes.
Use a slotted spoon to transfer chicken breasts to a bowl. Shred with two forks, then return shredded chicken to soup. Add salt to taste, then cover and cook another 10 minutes or so.
Immediately before serving, stir in toppings OR serve toppings on the side so everyone can customize their own soup!