Slow Cooker Chicken Quinoa Taco Soup -

Slow Cooker Chicken Quinoa Taco Soup

Chicken quinoa taco soup is a healthy, hearty, and fulfilling soup with a spicy Mexican flair that is gluten, dairy, and egg-free.

Course: Main Course

Cuisine: Mexican

Keyword: chicken tortilla soup, dairy-free, egg-free, gluten-free, Low FODMAP, slow cooked chicken quinoa taco soup, slow cooker recipes

Servings: Servings

Calories: 217kcal

Author: Mary Krick

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

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.