Southwest Quinoa Soup
Southwest Quiona Soup is a hearty fulfilling soup that makes a meal and easy to prepare with great flavor!
Servings 6 -8
- 2 tablespoons diced shallot
- 1 jalapeno diced
- 2 tablespoons olive oil
- 28 oz. fire roasted tomatoes
- 6 cups chicken broth
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 15 oz. canned corn drained
- 15 oz. can black beans drained and rinsed
- Juice of one lime
- 1 cup uncooked quinoa well rinsed
- 16 oz. boneless chicken cooked and shredded
Preheat oven to 375
Place boneless chicken on a rimmed cookie sheet and bake until done (about 20 minutes)
Meanwhile in a large pot heat the oil over medium high heat then add the shallots and jalapenos and saute for 5 minutes.
Add tomatoes, chicken broth, chili powder, cumin, salt, lime juice, quinoa, corn and black beans.
Bring to boil, turn lower and simmer for 20 minutes
When chicken is done, shred and place in soup for an additional 5 minutes.
(an easy way to shred chicken is to place in your mixer with a paddle attachment and place on medium speed - you may also dice chicken if you prefer)
Calories: 451kcal | Carbohydrates: 47g | Protein: 32g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 1931mg | Potassium: 903mg | Fiber: 8g | Sugar: 3g | Vitamin A: 980IU | Vitamin C: 25mg | Calcium: 108mg | Iron: 4.8mg