Recipe below for the Mexican-inspired chicken soup I made when it decided to SNOW in mid-April! Rolling my eyes at you Ohio weather.
One thing I wish I would have had on hand is a can of black beans! I think that would have completed it and made it even more delicious/hearty/wholesome.
Here’s what you’ll need:
- 3 boneless, skinless chicken breasts
- 1 packet of taco seasoning
- 1 small-medium sized white onion
- 2 cans diced tomatoes. You could also sub one can for a jar of salsa!
- 5-6 mini sweet bell peppers (I used all different colors! You could also use one regular sized bell pepper)
- 1/4 cup quinoa
- 2-3 cups chicken stock (just enough to cover everything in the Crock Pot)
- Optional: 1 can black beans
- 1 small bag of frozen corn
- Avocado, cilantro, and Mexican cheese for topping!
Directions:
- Place chicken in Crock Pot first. Sprinkle the packet of taco seasoning over top.
- Add onions, tomatoes, bell peppers, quinoa, and beans. Top with just enough chicken stock to cover everything. Stir it all up!
- Cook on low for about 4 hours. Remove chicken, shred with two forks, and add back into the crock pot, along with the frozen corn.
- Stir and cook for about another 5 minutes until corn is cooked through.
- Serve and top with desired amount of avocado, cilantro and cheese! We also dipped some Tortilla chips in ours!
Hope you love it!
XO
