Slow Cooker Chicken Fajita & Quinoa Soup
A great soup for Sunday football games or during the week.
This is a quick and EASY this recipe is to make. The “hardest” part is chopping up the bell peppers and onions, but once you do that you basically just dump everything into your crock pot, cover and turn on. Once everything is done cooking, simply remove the chicken and shred it using two forks, add the chicken back into the soup and it’s ready to go! If you wanted to add cheese you could do so at this point which makes a thicker, creamier soup. Also feel free to taste your soup and adjust your salt and/or seasonings as needed – slow cooking tends to require a little extra seasoning, but our soup turned out delicious without any adjustments needed!
Serves: 6 Servings
INGREDIENTS
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1½ lb. boneless skinless chicken breasts
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1 cup uncooked quinoa, rinsed
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3 bell peppers, chopped
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1 medium onion, chopped
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3 cloves garlic, minced
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4 cups low-sodium chicken broth
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Juice of 1 lime
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1 (15 oz) can diced tomatoes
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1 (4.5 oz) can green chiles
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1 (15 oz) can black beans, drained and rinsed
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1 cup frozen corn
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1½ Tbsp chili powder
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1 Tbsp cumin
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2 tsp. paprika
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2 tsp. sea salt
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Toppings (optional): Cilantro, avocado, shredded cheese
INSTRUCTIONS
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In a 6-quart slow cooker, add chicken and the rest of ingredients, cover and place on high for 3 to 4 hours or low 6 to 8 hours.
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Remove chicken and shred with two forks then add back into the slow cooker. Season with additional salt and seasonings if needed.
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Spoon soup into bowls and top with favorite toppings, enjoy!
For more information about this recipe go to “Eat Yourself Skinny”.
