Slow Cooker Quinoa Mexican Tortilla Chicken Soup

Slow Cooker Quinoa Mexican Tortilla Chicken Soup

 #SlowCooker #Quinoa #Mexican #Tortilla #Chicken #Soup

Ingredients

• 3/4 cup quinoa thoroughly rinsed
• 1 can black beans drained and rinsed
• 1 cup frozen corn
• 1/2 jalapeno diced, optional
• 1/2 cup diced yellow onion
• 1 teaspoon minced garlic
• 2 cans (14.5 ounces EACH) diced tomatoes with green chilies mild or medium
• 1 pound boneless skinless chicken breasts
• 1 container (32 ounces) Mexican Tortilla Flavor Infused Broth* Swanson makes this
• 2 tablespoons taco seasoning
• Optional toppings: Colby-Jack cheese, fresh chopped cilantro, fresh lime juice, tortilla chips, chopped avocado

Instructions

1. Spray your slow cooker with nonstick spray.
2. Drain and rise the black beans.
3. Combine all of the ingredients besides the optional toppings in a large slow cooker. Do not drain the diced tomatoes.
4. 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.
5. Shred the chicken and scoop into bowls.
6. Top with freshly shredded cheese, chopped cilantro, lime juice, tortilla chips, and sour cream as desired.

Original Recipe Article from chelseasmessyapron.com

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