Recipe- South West Chicken Soup with Quinoa

This is a great crock pot recipe.  It takes 5 minutes to toss everything into the crock pot and abotut 10 more minutes to shred the cooked chicken and toss in the quinoa. It makes a great thick soup.  Yummy with cheese on top!

 

South West Chicken Soup with Quinoa

Serves 4-6

 

• 1.5 lbs chicken breast pieces (boneless/skinless)


• 2 cups your favorite salsa (I like the south western varieties with beans and corn!)


• 2 cans chicken broth


• 2 Tablespoons taco seasoning


• 1 tablespoon dehydrated onions


• 1 cup quinoa uncooked


• 1/2 c shredded cheddar cheese, divided (optional)

1. Place the first five ingredients into a crockpot.  Cover and cook on low for 6-8 hours.


2. Remove the chicken and shred with a fork, add back to crockpot.


3. Add Quinoa and cook on high for 20 minutes.


4. Serve topped with shredded cheddar cheese (optional, but recommended)

I like to serve this soup with quesadillas or with a crisp green salad topped with El Torito's Lime Cesear dressions and pepitos (pumpkin seeds).  YUM!