By Roshan Sharma
Slow Cooker Chicken & Quinoa Tortilla Soup - Fit Men Cook
Updated at: Thu, 17 Aug 2023 05:37:00 GMT
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
20
High
Nutrition per serving
Calories511.8 kcal (26%)
Total Fat19.1 g (27%)
Carbs48.7 g (19%)
Sugars4 g (4%)
Protein38.6 g (77%)
Sodium458.9 mg (23%)
Fiber8.9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 lbchicken breasts
raw
1 cupquinoa
uncooked, or brown basmati rice
6 cupslow sodium chicken broth
4vine tomatoes
chopped
½ cupred onion
diced
1 x 15 ozblack beans
can, drained
15 ozfrozen corn
⅓ cuphatch chile
diced, optional
1 tablespoonextra virgin olive oil
1 teaspoongarlic
1 tablespoonchili powder
1 tablespooncumin
1 ½ tablespoonwhole wheat flour
sea salt
pepper
to taste
avocado
chopped
fresh cilantro
optional
fresh lime juice
Instructions
Step 1
Step 1 Add all of the ingredients – except for the garnish – into a slow cooker and give the mixture a hearty stir.
Step 2
Step 2 Set the slow cooker to high and cook for 3 to 4 hours, or set it to low and cook for 6 to 8 hours. Cooking with high heat in less time will yield more of a soup-like consistency; whereas cooking with low heat for a longer time will create a thicker, stew-like broth.
Step 3
Step 3 Once the soup has cooked for about 80% of the desired cook time, remove the chicken breasts with tongs and set them on a plate. Pull the chicken apart using forks, and then place the chicken back in the slow cooker to finish cooking for the remaining time.
Step 4
Step 4 Serve immediately and enjoy with freshly chopped avocado, cilantro and lime juice.
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