Spicy Chicken and Quinoa Soup

Ingredients:

Stewed Tomatoes, 2 cans
Hunt's Fire Roasted Diced Tomato, 1 can
Black Beans - canned - Kroger, 1 can
4 Carrots, raw, sliced
1 medium Onion, chopped
Celery, raw, 4 stalk, large (11"-12" long)
Lime Juice, 1 cup
Ground Cumin, 1 tbsp
Salt, 1 tbsp
Pepper, black, 1 tbsp
Pepper, red or cayenne, 1 tsp
Chili powder, 1 tbsp
Chicken Breast, no skin, roasted, 4 breast, bone and skin removed
Tequila, 1 fl. oz
Water, tap, 3 cup
Bob's Red Mill Organic Whole Grain Quinoa (1/4 C dry = 1/2 C), 0.5 cup
Chicken stock, home-prepared, 2 cup
Paprika, 1 tsp
Stewed Tomatoes, 1.5 cup
Garlic, 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.