Are you ready to elevate your dinner game with a dish that's not only delicious but also incredibly easy to make? Introducing the Slow Cooker Chicken Fajita Quinoa Soup—a hearty, flavorful meal that combines the best of Mexican cuisine with the wholesome goodness of quinoa. Perfect for busy weeknights, this soup simmers to perfection while you go about your day, filling your home with irresistible aromas. With tender chicken, vibrant veggies, and a kick of spices, this recipe promises to become a family favorite. Dive into this culinary adventure and discover how to create a bowl of comfort that warms both the heart and the soul!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes with green chilies
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping vegetables. Dice the bell pepper and onion into uniform small pieces.
- Place the boneless, skinless chicken breasts at the bottom of the slow cooker as the first layer.
- Add chopped onions, bell peppers, and minced garlic on top of the chicken breasts.
- Sprinkle chili powder, cumin, salt, and pepper evenly over the vegetables and chicken.
- Pour the rinsed quinoa over the seasoned chicken and vegetables.
- Add drained and rinsed black beans to the slow cooker.
- Pour the can of diced tomatoes with green chilies over the ingredients.
- Slowly pour chicken broth into the slow cooker, ensuring it covers most of the ingredients.
- Cover the slow cooker and set to low heat for 6 hours, allowing flavors to meld and chicken to become tender.
- After 6 hours, remove chicken breasts and shred using two forks, then return shredded chicken back to the soup.
- Stir the soup to combine all ingredients and adjust seasoning if needed.
- Serve hot, optionally garnished with fresh cilantro, lime wedges, or sliced avocado.
Tips
- Prep Ahead: To save time, chop your vegetables and rinse the quinoa the night before. Store them in the fridge so they're ready to toss into the slow cooker in the morning.
- Layering is Key: Make sure to layer the ingredients in the order specified—starting with the chicken at the bottom ensures it cooks evenly and stays moist.
- Adjust the Spice: If you prefer a milder flavor, reduce the amount of chili powder or try using a mild salsa instead of diced tomatoes with green chilies.
- Add More Veggies: Feel free to throw in additional vegetables like corn or zucchini for extra nutrition and flavor.
- Shred with Ease: For perfectly shredded chicken, let it cool slightly before using two forks to pull it apart. This will make the process easier and prevent burns.
- Garnish for Greatness: Enhance your soup with fresh toppings like cilantro, lime wedges, or sliced avocado to add a burst of freshness and visual appeal.
- Storage Tips: This soup stores well in the fridge for up to 4 days, and it freezes beautifully, making it perfect for meal prep!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 30g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 75mg
