Chicken Tortilla Soup

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Slow Cooker Chicken Taco Soup is a one-pot meal packed full of nutrition from beans, quinoa, and lots of veggies.  A great use for leftover or rotisserie chicken.  

Quinoa is a seed (not a grain as one might think) that has been around forever but has more recently become quite popular.

I love it for its status as a complete protein, high phytonutrient and antioxidant content along with the fact that it is more filling than rice and cooks quicker too. 1/2 cup of quinoa provides 111 calories, 4 g protein, 2.5 grams fiber, while 1/2 cup brown rice has 102 calories, 2 g protein, and 1.5 g fiber.

What you need to make Slow Cooker Chicken Taco Soup:

• 2 cups rotisserie (or leftover) chicken
• 1 cup dry quinoa, rinsed
• 1 small onion, chopped
• 1 cup spinach
• 15.5 oz. can great northern beans, not drained (such as S&W)
• 15.25 oz. can corn nuggets, drained
• 14.5 oz. can diced tomatoes, not drained
• 4.5 oz. can diced green chilies
• 2 Tbsp. chili powder
• 2 Tbsp. cumin
• 1 tsp. granulated garlic
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. crushed red pepper flakes
• 32 oz. chicken stock
• Optional: 1/2 cup tortilla strips

How To Make Healthy Chicken Tortilla Soup:

• To slow cooker add chicken, quinoa, spinach, onion, great northern beans, corn nuggets, diced tomatoes, spices, and chicken stock.
• Cook on high for 2-4 hours or low 4-6 hours.
• Optional: Top with your favorite taco toppings including tomatoes, cheese, tortilla strips, avocado, onion, black olives.

Find more CROCK POT Recipes here.

This Crock Pot Chicken Taco Soup recipe takes about 5 minutes to get going in the slow cooker.  Let it cook while you’re gone, and come home to a hot and hearty dinner meal filled with all the healthy good stuff you want your family eating.

Need dinner now? This recipe can easily be simmered on the stovetop and be ready to eat in just 30 minutes!

If you choose this route, simply sauté the onions first, or skip them altogether.

Stove Top Directions:

• Sauté the onions in a bit of olive oil in a large pot until translucent
• Add the rest of the ingredients (except pitas).
• Simmer for 15-2o minutes, or until quinoa is tender.

Slow Cooker Chicken Taco Soup

★★★★★ 5 from 1 reviews

• Author: Jodi Danen, RDN | Create Kids Club
• Prep Time: 10
• Cook Time: 4
• Total Time: 14 minutes
• Yield: 8 people 1x
• Category: Soup
• Method: Slow Cook
• Cuisine: Mexican

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Description

Slow Cooker Chicken Taco Soup is a one-pot meal packed full of nutrition from beans, quinoa, and lots of veggies. A great use for leftover or rotisserie chicken.

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Ingredients

• 2 cups rotisserie (or leftover) chicken
• 1 cup dry quinoa, rinsed
• 1 small onion, chopped
• 1 cup spinach
• 15.5 oz. can great northern beans, not drained (such as S&W)
• 15.25 oz. can corn nuggets, drained
• 14.5 oz. can diced tomatoes, not drained
• 4.5 oz. can diced green chilies
• 2 Tbsp. chili powder
• 2 Tbsp. cumin
• 1 tsp. granulated garlic
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. crushed red pepper flakes
• 32 oz. chicken stock
• Optional: 1/2 cup tortilla strips

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Instructions

• To slow cooker add chicken, quinoa, spinach, onion, great northern beans, corn nuggets, diced tomatoes, spices, and chicken stock.
• Cook on high for 2-4 hours or low 4-6 hours.
• Optional: Top with your favorite taco toppings including tomatoes, cheese, tortilla strips, avocado, onion, black olives.

Stove Top Directions:

• Sauté the onions in a bit of olive oil in large pot until translucent
• Add the rest of the ingredients (except pitas).
• Simmer for 15-2o minutes, or until quinoa is tender.

913.8 g233 mg5.6 g10.5 g2.8 g2.3 g

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