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. 



  1. Sounds so good! Especially now that we saw a bit of the white stuff today! Thanks for sending that!


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