Slow Cooker Chicken Fajita & Quinoa Soup

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Quinoa

  Uncooked

  1 cup or 170g

• Red bell pepper

  Sweet, raw

  3 medium or 357g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Limes

  Raw

  1 fruit or 67g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  1 cup or 136g

• Chili powder

  Spices

  1 ½ tbsp or 11g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Paprika

  Spices

  2 tsp or 4g

• Salt

  Table

  2 tsp or 12g

• Chopped Green Chiles

  Fire Roasted & Peeled - Great Value

  8 tbsp or 120g

Directions

1. Add chicken and all other ingredients to a 6-quart slow cooker. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
2. Remove the chicken, shred it with two forks, and return it to the slow cooker. Adjust seasoning with additional salt and spices if desired.
3. Serve the soup in bowls and top with your favorite toppings. Enjoy!

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