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slow cooker tex-mex chicken quinoa soup

Course Main Course
Prep Time 20 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 50 minutes
Servings 5 people
Calories 450 kcal

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 3 1/2 cups chicken stock
  • 1 cup coconut milk (any milk will do)
  • 1 1/2 cups quinoa, rinsed and drained
  • 1 (10 oz) can rotel diced tomatoes (do not drain!!)
  • 1 (4 oz) can chopped green chiles
  • 1 (1 oz) packet taco seasoning mix
  • healthy pinch sea salt and pepper
  • 3 cups frozen corn
  • 1-2 cups water
  • toppings: sliced green onions, shredded cheddar cheese, minced cilantro, tortilla chip crumbs, avocado slices

Instructions

  1. Add chicken breasts (I used frozen but you could use defrosted), chicken stock, milk, quinoa, rotel tomatoes, green chiles, taco seasoning, and a healthy pinch of sea salt and pepper to your slow cooker. Cover and cook on low 6 to 8 hours (could also cook on high 3 to 4 hours).
  2. About 30 minutes before you’re ready to eat, remove lid and shred chicken inside slow cooker using two forks (could also remove the chicken, shred it using my mixer hack then place it back in the slow cooker). Next, stir in your frozen corn and 1-2 cups of water (depending on how liquid-y you want your soup), then place the lid back on the slow cooker and cook for an additional 30 minutes on high.
  3. Remove lid, ladle into bowls, then garnish with sliced green onions, shredded cheddar cheese, minced cilantro, and/or tortilla chip crumbs!

Recipe Notes

Recipe serves 4-6 adults really :)