Spicy Chicken and Quinoa Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Ingredients:Stewed Tomatoes, 2 cans Hunt's Fire Roasted Diced Tomato, 1 canBlack Beans - canned - Kroger, 1 can4 Carrots, raw, sliced1 medium Onion, choppedCelery, raw, 4 stalk, large (11"-12" long)Lime Juice, 1 cupGround Cumin, 1 tbspSalt, 1 tbspPepper, black, 1 tbspPepper, red or cayenne, 1 tspChili powder, 1 tbspChicken Breast, no skin, roasted, 4 breast, bone and skin removedTequila, 1 fl. ozWater, tap, 3 cup Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C), 0.5 cupChicken stock, home-prepared, 2 cupPaprika, 1 tspStewed Tomatoes, 1.5 cupGarlic, 4 clove
Dice onion and garlic, thinly slice celery, and peel and slice carrots, cook all vegetables in 1Tbsp olive oil. In separate pot prepare Quinoa in either chicken stock or vegetable stock, when prepared set aside off heat. When vegetables are cooked through add canned tomatoes and black beans with seasoning and lime juice, season to taste. In a resealable bag add same seasonings minus tequlia with uncooked chicken breasts, set aside for 45 minutes to one hour to marinade. When seasoning is well mixed throughout vegetables, add water and tequila and let simmer. Add quinoa after soup has simmer for approx 45 minutes. Cook chicken on either stop top griddle or George Forman with high heat to sear the outside. Then thinly slice chicken perpendicular to the grain, add slices and juice to soup pot, and let simmer for another 30-45 minutes. If desiring vegetarian just leave out chicken and chicken stock. Let soup cool somewhat before serving.
Serving Size: 2 cups
Number of Servings: 10
Recipe submitted by SparkPeople user SELIGHTB.
Serving Size: 2 cups
Number of Servings: 10
Recipe submitted by SparkPeople user SELIGHTB.
Nutritional Info Amount Per Serving
- Calories: 252.2
- Total Fat: 4.2 g
- Cholesterol: 59.9 mg
- Sodium: 1,226.3 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 6.1 g
- Protein: 27.7 g
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