RECIPE
Slow Cooker Chicken Fajita & Quinoa Soup
This Slow Cooker Chicken Fajita and Quinoa Soup is the perfect weeknight meal that is healthy, easy to make and packed with flavors your family will love!
Yield: 6 Servings 1x
- Prep Time: 5 mins
- Cook Time: 5 hrs
- Total Time: 5 hrs 5 mins
Ingredients
- 1 1/2 lb. boneless skinless chicken breasts
- 1 cup uncooked quinoa, rinsed
- 3 bell peppers, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- Juice of 1 lime
- 1 (15 oz) can diced tomatoes
- 1 (4.5 oz) can green chiles
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 1/2 Tbsp chili powder
- 1 Tbsp cumin
- 2 tsp. paprika
- 2 tsp. salt
- Toppings (optional): Cilantro, avocado, shredded cheese
Instructions
- 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.
- Remove chicken and shred with two forks then add back into the slow cooker. Season with additional salt and seasonings if needed.
- Spoon soup into bowls and top with favorite toppings, enjoy!
Nutrition Facts:
- Serving Size: 1 1/2 cups
- Calories: 323
- Sugar: 5.5 g
- Sodium: 1,476.7 mg
- Fat: 4 g
- Saturated Fat: 0.6 g
- Carbohydrates: 43.4 g
- Fiber: 8.4 g
- Protein: 27.4 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.