CROCKPOT BUTTERNUT SQUASH, CHICKEN, AND QUINOA SOUP
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 385.2
- Total Fat: 5.8 g
- Cholesterol: 55.7 mg
- Sodium: 1,183.8 mg
- Total Carbs: 51.3 g
- Dietary Fiber: 8.6 g
- Protein: 32.4 g
View full nutritional breakdown of CROCKPOT BUTTERNUT SQUASH, CHICKEN, AND QUINOA SOUP calories by ingredient
Introduction
A deliciously healthy broth-based chicken, quinoa, and sweet potato soup made simple in the slow cooker. A deliciously healthy broth-based chicken, quinoa, and sweet potato soup made simple in the slow cooker.Number of Servings: 7
Ingredients
-
4 cup Butternut Squash
15.25 oz Sun-Vista Red Kidney Beans
1.875 cup Yellow Sweet Corn, Canned
1.812 cup Del Monte Petite Cut Diced Tomatoes
2 tsp Fresh minced Garlic (by MARINAM1984)
1 serving McCormick Fajita's Seasoning Packet (whole packet) (by LINDSAY_21)
5 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
24 oz Tyson boneless, skinless chicken breast
1 cup 365 Organic Quinoa
Directions
Remove the fat from the chicken. Rinse the quinoa in a fine mesh sieve to remove the bitter saponin coating.
Peel, seed, and chop the butternut squash into small bite-sized pieces (or buy pre-chopped butternut squash for an even faster prep).
Rinse and drain the kidney beans and corn.
Lightly grease your slow cooker with nonstick spray (I use a 6-quart crockpot). Add in the chicken, quinoa, chopped squash, kidney beans, corn, undrained tomatoes, garlic, and fajita seasoning packet. (OR try a chili seasoning packet if you enjoy those flavors better).
Pour in the chicken broth and give everything a good stir.
Cover and cook on high for 3-4 hours or until the quinoa is cooked through and the squash is very tender.
At this point you can remove some of the squash and mash it with a potato masher and then put it back in the soup. This is totally optional, but makes it a bit heartier.
Add some salt and pepper to taste and any other seasonings desired. Garnish with fresh parsley if desired.
If desired, stir in some sour cream (we use and love reduced fat or fat free) and some freshly grated cheddar cheese.
NOTE: slow cookers are known for cooking at different speeds - if yours tends to cook faster your chicken and squash could be done even earlier than 3 hours and alternatively everything may take longer to cook in a cooler slow cooker. The longer this cooks the more liquid the quinoa absorbs - if you don't mind that's fine, otherwise you can always add some more chicken broth and seasoning.
Notes
*I used fire roasted petite diced tomatoes for an extra kick of flavor. **Instead of chicken broth, I use chicken bouillon cubes dissolved in boiling water. We like the flavor better this way, but use what you like best.
Serving Size: makes 6-8 servings
Number of Servings: 7
Recipe submitted by SparkPeople user CASSIDYBETH.
Peel, seed, and chop the butternut squash into small bite-sized pieces (or buy pre-chopped butternut squash for an even faster prep).
Rinse and drain the kidney beans and corn.
Lightly grease your slow cooker with nonstick spray (I use a 6-quart crockpot). Add in the chicken, quinoa, chopped squash, kidney beans, corn, undrained tomatoes, garlic, and fajita seasoning packet. (OR try a chili seasoning packet if you enjoy those flavors better).
Pour in the chicken broth and give everything a good stir.
Cover and cook on high for 3-4 hours or until the quinoa is cooked through and the squash is very tender.
At this point you can remove some of the squash and mash it with a potato masher and then put it back in the soup. This is totally optional, but makes it a bit heartier.
Add some salt and pepper to taste and any other seasonings desired. Garnish with fresh parsley if desired.
If desired, stir in some sour cream (we use and love reduced fat or fat free) and some freshly grated cheddar cheese.
NOTE: slow cookers are known for cooking at different speeds - if yours tends to cook faster your chicken and squash could be done even earlier than 3 hours and alternatively everything may take longer to cook in a cooler slow cooker. The longer this cooks the more liquid the quinoa absorbs - if you don't mind that's fine, otherwise you can always add some more chicken broth and seasoning.
Notes
*I used fire roasted petite diced tomatoes for an extra kick of flavor. **Instead of chicken broth, I use chicken bouillon cubes dissolved in boiling water. We like the flavor better this way, but use what you like best.
Serving Size: makes 6-8 servings
Number of Servings: 7
Recipe submitted by SparkPeople user CASSIDYBETH.