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    Home » Recipes » Soups

    Slow Cooker Chicken Quinoa Soup

    UPDATED Sep 6, 2022 · PUBLISHED Sep 6, 2022 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Slow Cooker Chicken Quinoa Soup in a bowl with recipe name printed on top.

    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.

    Slow cooker chicken quinoa soup in a bowl.

    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.

    Jump to:
    • Ingredients
    • Do You Need to Rinse Quinoa?
    • Homemade Fajita Seasoning
    • Directions
    • Serving Ideas
    • Storage, Reheating, Freezing
    • More Soup Recipes
    • 📋 Recipe

    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.

    Uncooked quinoa on two wooden spoons.

    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.

    1. 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.
    2. Add the rest of the ingredients and stir to combine.
    3. Cover and cook on low for 5-6 hours or high for 3-4 hours. The exact time will vary depending upon the appliance.
    4. 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.
    Chicken Soup with Quinoa in a Slow Cooker.

    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!
    Crock-pot chicken quinoa taco soap in bowl with toppings behind it.

    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.

    More Soup Recipes

    • Easy Chicken Tortilla Soup Recipe with Hominy
    • Black Bean Quinoa Soup - Simple Recipe!
    • Shrimp Tortilla Soup - Ready in 30 Minutes!

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📋 Recipe

    Slow cooker chicken quinoa soup in a bowl.

    Slow Cooker Chicken Quinoa Soup

    Slow cooker chicken quinoa soup is an easy, taco-inspired recipe that takes minutes to prepare. Healthy, protein-packed meal that's perfect for family dinners and entertaining.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 10 minutes
    Servings: 6 servings
    Calories: 280kcal
    Author: Marjory Pilley

    Equipment

    • Slow Cooker - Programmable

    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

    Homemade seasoning blend:
    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)
    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.
    Tips and Notes:
    • 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.
     
     
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    Nutrition

    Calories: 280kcal | Carbohydrates: 33g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 269mg | Potassium: 914mg | Fiber: 8g | Sugar: 3g | Vitamin A: 149IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 3mg
    Nutritional and Food Safety Disclaimer

    This recipe was originally published on 5/15/18 and has been updated to improve the reader experience.

    More Soup Recipes

    • Spicy Butternut Squash Soup with Apple
    • Lemon Chicken Soup with Cauliflower Rice
    • White Bean, Sausage and Spinach Soup {Slow Cooker}
    • Easy Spaghetti Squash Soup
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      Recipe Rating




    1. April

      May 15, 2018 at 1:32 pm

      5 stars
      This looks so healthy and fresh - perfect for spring. Can't wait to try it -

      Reply
    2. Sues

      May 15, 2018 at 2:39 pm

      5 stars
      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!

      Reply
      • Marjory

        May 15, 2018 at 2:42 pm

        Yay! I hope you try it!

        Reply

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