Southwestern Chicken Quinoa Soup

Name: Southwestern Chicken Quinoa Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving
Ingredients: ½ teaspoon kosher salt; ¼ teaspoon black pepper; ½ teaspoon cumin; ¼ teaspoon chili powder; ½ teaspoon Coriander; ½ teaspoon oregano; 1½ pounds chicken breasts; 1 tablespoon olive oil; 2 medium carrots; 2 stalks celery; 1 medium onion; 4 cloves garlic; 1 Jalapeño; 1 cup fire roasted hatch chilies; 10 ounce original Ro-Tel; 15 ounce can black beans; ½ cup quinoa; 1 cup frozen corn; 1 teaspoon kosher salt; ½ cup cilantro; 2 limes; 8 cups chicken stock from rotisserie chicken

User Reviews

5.0

18 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
8
Calories
288 kcal
Course
Main Course
Cuisine
American, Mexican

Southwestern Chicken Quinoa Soup

Andrew Underwood

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A hearty, filling soup loaded with vegetables, quinoa, black beans and hatch chilies. Healthy and satisfying.

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Ingredients

Servings

FOR SPICE RUB:

½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon cumin
¼ teaspoon chili powder
½ teaspoon Coriander
½ teaspoon oregano

FOR SOUP:

1½ pounds chicken breasts boneless, skinless
1 tablespoon olive oil
2 medium carrots peeled and chopped into 1/2" pieces
2 stalks celery diced
1 medium onion diced
4 cloves garlic minced
1 Jalapeño minced
1 cup fire roasted hatch chilies peeled, seeded and chopped (if using canned, do not drain)
10 ounce original Ro-Tel
15 ounce can black beans rinsed and drained
½ cup quinoa
1 cup frozen corn
1 teaspoon kosher salt
½ cup cilantro (chopped) plus more for serving
2 limes cut into wedges (for serving)
8 cups chicken stock from rotisserie chicken or low sodium broth

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Instructions

MAKE THE SPICE RUB

In a small bowl, combine the salt, pepper, cumin, chili powder, coriander and oregano. Mix well and set aside.

FOR THE SOUP:

Rinse the chicken breasts and pat dry with paper towels. Sprinkle the spice rub over both sides of the chicken breasts.
In a 5 quart dutch oven, heat the olive oil over medium high heat. When the oil is hot and slicks across the bottom of the dutch oven, carefully add the chicken breasts. Cook the chicken breasts for about 4-5 minutes on each side until the chicken is seared and the spices are fragrant. Transfer the chicken breasts to a sheet pan and set aside.
Add the celery, carrot and onion to the dutch oven and saute for 3-4 minutes or until vegetables start to become tender. Sprinkle in the garlic and jalapeño and cook for one minute.
Stir in the chicken broth, black beans, Ro-Tel, hatch chilies, quinoa, corn and salt. Secure the pot with the lid and heat just to boiling.
While the soup is heating, dice the chicken breasts into 1/2" or bite-sized pieces. The chicken will likely be raw on the interior, but that's ok, because it will simmer in the hot soup and cook completely through.
When the soup just starts to boil, add the diced chicken and return to a rapid simmer.
When soup is nearly boiling, reduce heat to medium low, and place the lid on the pot, so that it's slightly askew and steam can escape. Simmer the soup for 15 minutes.
Stir in the cilantro. Taste the soup for seasonings, adjusting as necessary.
Ladle soup into bowls and serve with a wedge of lime and extra cilantro if desired.

Nutrition Information

Show Details

Calories 288kcal (14%) Carbohydrates 27g (9%) Protein 27g (54%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 61mg (20%) Sodium 903mg (38%) Potassium 870mg (25%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 2915IU (58%) Vitamin C 39.8mg (44%) Calcium 42mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 288 kcal

% Daily Value*

Calories	288kcal	14%
Carbohydrates	27g	9%
Protein	27g	54%
Fat	7g	11%
Saturated Fat	1g	5%
Cholesterol	61mg	20%
Sodium	903mg	38%
Potassium	870mg	19%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	2915IU	58%
Vitamin C	39.8mg	44%
Calcium	42mg	4%
Iron	2mg	11%