Slow Cooker Chicken Fajita & Quinoa Soup

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Serves: 6 Servings
INGREDIENTS
  • 1½ lb. boneless skinless chicken breasts
  • 1 cup uncooked quinoa, rinsed
  • 3 bell peppers, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • Juice of 1 lime
  • 1 (15 oz) can diced tomatoes
  • 1 (4.5 oz) can green chiles
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1½ Tbsp chili powder
  • 1 Tbsp cumin
  • 2 tsp. paprika
  • 2 tsp. sea salt
  • Toppings (optional): Cilantro, avocado, shredded cheese
INSTRUCTIONS
  1. In a 6-quart slow cooker, add chicken and the rest of ingredients, cover and place on high for 3 to 4 hours or low 6 to 8 hours.
  2. Remove chicken and shred with two forks then add back into the slow cooker. Season with additional salt and seasonings if needed.
  3. Spoon soup into bowls and top with favorite toppings, enjoy!