Slow Cooker Quinoa Mexican Tortilla Chicken Soup
A delicious slow cooker Mexican
tortilla chicken and quinoa soup with delicious add-ins such as fresh lime,
avocado, tortilla chips, and sour cream.
Slow
Cooker Quinoa Mexican Tortilla Chicken Soup
Ingredients
·
3/4 cup quinoa thoroughly rinsed
·
1 can black beans drained and rinsed
·
1 cup frozen corn
·
1/2 jalapeno diced, optional
·
1/2 cup diced yellow onion
·
1 teaspoon minced garlic
· 2 cans (14.5 ounces EACH) diced tomatoes with green chilies mild
or medium
·
1 pound boneless skinless chicken breasts
· 1 container (32 ounces) Mexican Tortilla Flavor Infused Broth* Swanson
makes this
·
2 tablespoons taco seasoning
· Optional toppings: Colby-Jack cheese, fresh chopped cilantro, fresh lime
juice, tortilla chips, chopped avocado
Instructions
1. Spray your slow cooker with
nonstick spray.
2. Drain and rise the black beans.
3. Combine all of the ingredients
besides the optional toppings in a large slow cooker. Do not drain the diced
tomatoes.
4. Give everything a good stir,
cover and cook on high for 3-4 hours or low for 6-8 hours. Note that if you
cook this on low it turns into more of a stew and on high it is more soup-like.
5. ......
6. You can get full recipes in
HERE!!!
0 Response to "Slow Cooker Quinoa Mexican Tortilla Chicken Soup"
Post a Comment