Ingredients

The following ingredients have 7 Servings
  • 2 tablespoons diced shallot
  • 1 jalapeno diced
  • 2 tablespoons olive oil
  • 28 oz. fire roasted tomatoes
  • 6 cups chicken broth
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 15 oz. canned corn (drained)
  • 15 oz. can black beans (drained and rinsed)
  • Juice of one lime
  • 1 cup uncooked quinoa (well rinsed)
  • 16 oz. boneless chicken cooked and shredded

Instruction

  • Preheat oven to 375
  • Place boneless chicken on a rimmed cookie sheet and bake until done (about 20 minutes)
  • Meanwhile in a large pot heat the oil over medium high heat then add the shallots and jalapenos and saute for 5 minutes.
  • Add tomatoes, chicken broth, chili powder, cumin, salt, lime juice, quinoa, corn and black beans.
  • Bring to boil, turn lower and simmer for 20 minutes
  • When chicken is done, shred and place in soup for an additional 5 minutes.
  • (an easy way to shred chicken is to place in your mixer with a paddle attachment and place on medium speed - you may also dice chicken if you prefer)