Tuesday, October 9, 2012

Recipe: Chicken Quinoa Tex-Mex Soup

Chicken Quinoa Tex Mex Soup

Sauté 1 chopped onion in the bottom of a pot with a little olive oil.  

Add 4-6 cups chicken stock (or use water and a couple of bullion cubes)

Add tex-mex seasoning (I used tex mex from Costco - clubhouse brand.  You could also use a packet of taco seasoning mix, or a combination of chilli powder, cumin, coriander, and garlic powder)  

Add 1 can of tomatoes. 

Add quinoa - about 1/2 cup - dry (rinse before adding).

Bring to boil, then reduce to low so it can simmer and quinoa can cook.

While it's simmering, add some cooked shredded or chopped chicken. I used chicken we had leftover from chicken tacos, so it was already taco flavoured.  But you cook cook your own, or add chicken from a rotisserie chicken- just take it off the bone in smaller pieces and add it to the soup.

Add 1 can of black beans (rinsed).

Add 1 can of corn (rinsed) or frozen corn.

Simmer for at least 20 minutes. 

Serve with shredded cheese, sour cream, crushed up taco chips, black olives, salsa, etc.