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.
14.5ouncesdiced tomatoes 1 can; or 2 cups of fresh, chopped tomatoes
15ouncesblack beans1 can; drained and rinsed
4cupschicken brothlow salt
1cuponiondiced
1TablespoonFajita Seasoningsee 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.