Slow cooker chicken quinoa soup is an easy, taco-inspired recipe perfect for family dinners and entertaining. The crock-pot does all the work in this healthy, protein-packed meal that takes minutes to prepare.
The twist in this chicken soup recipe is quinoa. This ancient grain gives soup a protein boost with no effort at all. Just toss it in with the rest of the ingredients. It absorbs liquid from the soup while it cooks and gives it a hearty, stew-like texture.
We used the same trick to thicken Black Bean Quinoa Soup and Sweet Potato Black Bean Chili and make them even more nutritious. It works every time!
Fajita seasoning gives this soup recipe a Tex-Mex flair. So feel free to top your bowl with avocado, cheese, or your favorite Mexican toppings.
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Ingredients
Here's what you need to make Chicken Quinoa Soup:
- Chicken - Boneless, skinless chicken breasts. Chicken thighs or tenderloins will work as well.
- Quinoa - There are 3 main types of quinoa: red, white, and black. You can also buy tri-color packages with a blend of all three. Any kind of quinoa can be cooked in a slow cooker. The red and black varieties are the heartiest and also the chewiest. White quinoa has a mild and less crunchy taste. See more notes below on preparing quinoa.
- Tomatoes - One 14.5-ounce can of diced tomatoes, or use 2 cups of fresh, chopped tomatoes instead. One pound or 5-6 small tomatoes will yield the amount needed.
- Black beans - One 15-ounce can or about 1 ½ cups of cooked beans. Drain and rinse the beans if they come from a can.
- Chicken broth - Use a low-salt brand to keep the sodium level in check.
- Onion - Dice the onion so it will be easy to eat with a soup spoon.
- Fajita Seasoning - Purchase a spice blend or make your own using our recipe below.
The exact ingredients and measurements are in the recipe card below.
Add more vegetables: Mushrooms, peppers, celery, and carrots are all delicious in this Chicken Quinoa Soup.
Do You Need to Rinse Quinoa?
If it hasn't been pre-rinsed before you buy it, then quinoa must be rinsed to get rid of naturally-occurring saponin, which coats each seed. A package will clearly state if this step has been taken.
If it has not been removed, your dish will taste bitter and soapy. Luckily, it's easy to remedy. To remove the coating, add quinoa to a fine mesh sieve and run cold water over it until it runs clear.
Homemade Fajita Seasoning
Make your own blend of flavors so you can adjust it to taste. For example, if you want more heat, add extra cayenne pepper. Or, use a sugar substitute to keep it keto.
Mix the following spices together in a small bowl. The yield is about 1 ½ Tablespoons.
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper (optional)
- ½ teaspoon sugar substitute (optional)
Directions
To make chicken quinoa soup in a slow cooker, simply add all the ingredients to a crock-pot and let the magic begin! Below are a few things to keep in mind.
- Add chicken breasts to the bottom of the crock. If you cut the chicken into strips first (or use tenderloins), you won't need to shred it when it's done cooking.
- Add the rest of the ingredients and stir to combine.
- Cover and cook on low for 5-6 hours or high for 3-4 hours. The exact time will vary depending upon the appliance.
- Shred chicken with two forks if needed. This can be done in the slow cooker or lifted out and then returned to the slow cooker when finished.
Serving Ideas
Chicken taco quinoa soup is equally perfect for family dinners and easy entertaining. Let each person customize their bowl with one or more of these topping ideas:
- A dollop of sour cream
- Diced avocado
- Guacamole
- Shredded Colby-Jack, Monterey Jack, or Cotija cheese
- Corn kernels - If you microwave corn on the cob in the husk it will be ready in minutes.
- Crushed tortilla chips
- Cilantro
- A squeeze of lime over the top!
Storage, Reheating, Freezing
- Refrigerator - Store leftover soup in an air-tight container in the refrigerator for about 3-5 days.
- Freezer - Store leftovers in a leak-proof container or plastic bag, with excess air removed. It's best enjoyed within 2-3 months.
- Reheat - Warm defrosted leftovers on the stovetop over low heat, stirring until heated through. Alternatively, cover and heat in the microwave for several minutes.
- Freezer Meal - Add the raw ingredients, except for the broth, to a freezer-safe plastic bag. Seal the bag tightly, remove excess air, and store it in the freezer for up to 3 months. Be sure to label it! Defrost in the refrigerator overnight, add broth, and cook as you usually would.
TIP: Quinoa will continue to absorb the liquid from the soup and become even thicker the next day. Add a little extra broth for a thinner consistency, if desired.
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📋 Recipe
Slow Cooker Chicken Quinoa Soup
Equipment
Ingredients
- 1 pound chicken breasts cut into strips
- ½ cup quinoa rinsed if not pre-rinsed
- 14.5 ounces diced tomatoes 1 can; or 2 cups of fresh, chopped tomatoes
- 15 ounces black beans 1 can; drained and rinsed
- 4 cups chicken broth low salt
- 1 cup onion diced
- 1 Tablespoon Fajita Seasoning see homemade blend in notes.
Instructions
- Add all of the ingredients to a crock pot and stir to combine.
- Cook on high for 3-4 hours or low for 5-6 hours.
- Serve with optional toppings like cilantro, shredded cheese, sour cream, and avocado.
Notes
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper (optional)
- ½ teaspoon sugar substitute (optional)
- Refrigerator - Store leftover soup in an air-tight container in the refrigerator for about 3-5 days.
- Freezer - Store leftovers in a leak-proof container or plastic bag, with excess air removed. It's best enjoyed within 2-3 months.
- Reheat - Warm defrosted leftovers on the stovetop over low heat, stirring until heated through. Alternatively, cover and heat in the microwave for several minutes.
- Freezer Meal - Add the raw ingredients, except for the broth, to a freezer-safe plastic bag. Seal the bag tightly, remove excess air, and store it in the freezer for up to 3 months. Be sure to label it! Defrost in the refrigerator overnight, add broth, and cook as you usually would.
- Whole chicken breasts can be used instead. Shred with 2 forks when the soup has finished cooking in the slow cooker.
- Quinoa will continue to absorb the liquid from the soup and become even thicker the next day. Add a little extra broth for a thinner consistency, if desired.
Nutrition
This recipe was originally published on 5/15/18 and has been updated to improve the reader experience.
April
This looks so healthy and fresh - perfect for spring. Can't wait to try it -
Sues
This looks so awesome and right up my alley! My husband loves taco soup and I love that this has healthy ingredients like quinoa in it, so wins for all!
Marjory
Yay! I hope you try it!