Slow Cooked Chicken Quinoa Taco Soup
Slow cooker chicken quinoa taco soup is my new taco Tuesday dinner. Choose the heat: mild, medium, or hot, and slow cook boneless and skinless chicken breast with black beans, corn, quinoa, tomatoes, and spices. Every hearty spoonful is loaded with healthy ingredients and delicious spicy flavors.
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This chicken quinoa soup has everything going for it. Each tasty bowl has less than 230 calories and only 3 grams of fat. The protein sources provide a whopping 18 grams per serving. It’s a win every which way you look at it.
To Make Slow Cooked Chicken Quinoa Taco Soup, You Will Need These Ingredients:
I used a 7-quart Hamilton Beach Programmable Slow Cooker
- Boneless, skinless chicken breasts
- 16-ounce salsa, fresh or in a jar ~ I used Green Mountain Gringo Mild Salsa
- Packaged taco seasoning ~ I used SIETE Mild Taco Seasoning
- Water
- Chicken broth
- 15-ounce can Black beans
- Frozen corn
- 14.5-ounce can Diced tomatoes
- Tomato paste
- Quinoa ~ I used Tri-colored quinoa
- Cumin
- Salt
- Fresh cilantro for garnish
This easy chicken taco soup pairs perfectly with cornbread and/or chips. I like Late July Dippers; I use them like a spoon. Just scoop up some soup, and in your mouth, it goes in one giant bite.
If dairy isn’t a problem, you could sprinkle some grated cheddar cheese over your bowl of taco soup, too.
This soup recipe will serve eight, but we like big bowls of soup, so for us, it’s more like six. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for longer storage.
Enjoy!
Slow Cooker Chicken Quinoa Taco Soup
Ingredients
- 3 Boneless, skinless chicken breasts
- 16 ounce Salsa, fresh or in a jar ~ I used Green Mountain Gringo Mild Salsa. Substitute with Low FODMAP salsa if needed
- 1 Package taco seasoning ~ I used SIETE Mild Taco Seasoning ~ substitute with Low FODMAP taco seasoning if needed
- 1 & 1/2-2 cups Water
- 4 cups Chicken broth
- 1 15-ounce Black beans, drained and rinsed
- 2 cups Corn ~ frozen or canned
- 1 14.5-ounce Can diced tomatoes
- 1/4 cup Tomato paste
- 1/2 cup Uncooked Quinoa ~ I used Tri-colored quinoa
- 1 & 1/2 tsp Cumin
- 1 tsp Salt
- Fresh chopped cilantro for garnish
- Optional shredded cheese
Instructions
- Trim chicken breasts and place in a slow cooker.
- Pour salsa over chicken breasts.
- Sprinkle taco seasoning over salsa. Stir a little to combine.
- Add water, broth, black beans, corn, tomatoes, tomato paste, quinoa, cumin, and salt.
- Cook on high for 5-6 hours or on low for 7-8 hours.
- Shred chicken breasts either in the slow cooker or remove them to shred, and then return chicken to the soup.
- Serve soup with fresh chopped cilantro and optional shredded cheese.
Nutrition
