Slow Cooker Chicken Fajita and Quinoa Soup

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On a cold winter day, a nice bowl of soup will surely warm us up! Healthy cooking instructor, Nicolle Dew, with Family Wellness made slow cooker chicken fajita and quinoa soup.

1 ½ lb. chicken breast
1 C uncooked quinoa, rinsed
3 bell peppers, chopped
1 medium onion, chopped
3 cloves garlic, minced
4 C chicken broth
Juice of 1 lime
1 (15 oz.) can diced tomato
1 (4.5 oz.) can diced green chilies
1 (15 oz. can black beans, drained and rinsed
1 C frozen or canned corn
1 ½ Tbsp. chili powder
1 Tbsp. cumin
2 tsp. paprika
2 tsp. salt
Optional toppings: cilantro, avocado, and shredded cheese


1. In a 6 quart slow cooker, add chicken and the rest of the ingredients. Cover and place on high for 3-4 hours, or low 6-8 hours.
2. Remove chicken and shred with two forks and then add back into the slow cooker. Season with additional salt and seasonings if needed.
3. Spoon into bowls and top with favorite toppings. Enjoy!