Southwestern Chicken Quinoa Soup
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
8
-
Calories
288 kcal
-
Course
Main Course
Southwestern Chicken Quinoa Soup
Description
This Southwestern Chicken Quinoa Soup starts by creating a spice rub of kosher salt, black pepper, cumin, chili powder, coriander, and oregano, which is rubbed onto boneless, skinless chicken breasts. The chicken is then seared in olive oil until fragrant and browned. Vegetables including diced carrot, celery, onion, minced garlic, jalapeño, and chopped roasted hatch chilies are sautéed next to develop flavor. Canned Ro-Tel tomatoes, black beans, frozen corn, quinoa, and chicken stock are added to the pot, brought to a boil and simmered.
The cooked chicken breasts are shredded and returned to the soup, which is seasoned further with salt, pepper, chopped cilantro, and served with lime wedges. The quinoa adds a nutty bite and body, while the black beans and corn contribute heartiness. The mix of warm spices and fresh jalapeño offers balanced heat and depth, complemented by acidity from lime juice and brightness from cilantro.
This soup is well-suited for a filling lunch or dinner with robust Southwestern flavors. It provides a comforting meal full of textures from tender chicken and vegetables to chewy quinoa and beans. Serve garnished with extra cilantro and lime wedges to adjust freshness and tanginess.
Ingredients
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 breast boneless, skinless
- 1 tablespoon olive oil
- 2 medium carrot peeled and chopped into 1/2" pieces
- 2 talks celery diced
- 1 medium onion diced
- 4 cloves garlic minced
- 1 jalapeño minced
- 1 cup hatch chilies peeled, seeded and chopped (if using canned, do not drain, fire roasted
- 10 ounce ro-tel original
- 15 ounce black beans rinsed and drained, canned
- ½ cup quinoa
- 1 cup corn frozen
- 1 teaspoon kosher salt
- ½ cup cilantro (chopped) plus more for serving
- 2 lime cut into wedges (for serving
- 8 cups chicken stock or low sodium broth, from rotisserie chicken
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
