Slow Cooker Quinoa Mexican Tortilla Chicken Soup

• Meat

  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 2 cans (14.5 ounces each diced tomatoes with green chilies, mild or medium
  • 1 can Black beans
  • 1 cup Corn, frozen
  • 1 tsp Garlic
  • 1/2 Jalapeno
  • 1/2 cup Yellow onion

• Canned Goods

  • 1 container Mexican tortilla flavor infused broth* (swanson makes this

• Pasta & Grains

  • 3/4 cup Quinoa

• Baking & Spices

  • 2 tbsp Taco seasoning

Found on chelseasmessyapron.com

Description

Directions

• Spray your slow cooker with nonstick spray.
• Drain and rise the black beans.
• Combine all of the ingredients besides the optional toppings in a large slow cooker. Do not drain the diced tomatoes.
• 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.
• Shred the chicken and scoop into bowls.
• Top with freshly shredded cheese, chopped cilantro, lime juice, tortilla chips, and sour cream as desired.
• Spray your slow cooker with nonstick spray.
• Combine all of the ingredients besides the optional toppings in a large slow cooker. Do not drain the diced tomatoes.
• 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.
• Shred the chicken and scoop into bowls.
• Top with freshly shredded cheese, chopped cilantro, lime juice, tortilla chips, and sour cream as desired. If needed, increase any of the seasonings and if desired add in some tabasco sauce and ground chipotle pepper.