This Southwest Chicken Quinoa Soup is a satisfying soup that will fill you and keep you warm. The southwest flavors are amazing and it is so easy to make!
What could be more comforting than a nice warm bowl of soup especially when the weather is a bit nip. You'll love this protein-packed soup that comes together in about 35 minutes which makes it a perfect weeknight meal.
Winter is in full swing here and some days I don't even like getting out of house. 🙂 I'm definitely not a cold weather person which is why soup recipes appeal to me this time of year. Gotta keep these bones warm!
Besides this Southwest Chicken Quinoa Soup recipe, you will find at the end of this post other great comforting soup recipes from our monthly blogger group. I'm sure you will find some comforting soups to try soon.
Southwest Chicken Quinoa Soup Tips:
- The recipe calls for pre-cooked chicken that can be bought in the grocery store or perhaps cooked early in the week (or cooked as stated in recipe)
- Adjust how spicy you want it by adding an additional jalapeno pepper
- Other toppings to serve the soup with - a squirt of lime, sour cream, fresh avocado, crushed tortilla chips and chopped cilantro
- Serve these Green Chile Cheddar Biscuits with the soup for a complete meal
- This soup will keep for about five days
Doesn't this soup look inviting and full of flavor!
Leftover Turkey Wild Rice Soup
Baked Potato Soup
Habanero Spicy Chicken Soup with Black Beans
Slow Cooker Vegetable Barley Soup
Slow Cooker Soup Beans & Ham
Southwest Chicken Quinoa Soup
Creamy Potato & Ham Soup
Chicken Pot Pie Noodle Soup
Bacon White Chicken Chili
Copycat Instant Pot Zuppa Toscana
Stovetop Taco Soup
Creamy Roasted Root Vegetable Soup
Get the Recipe
Southwest Chicken Quinoa Soup
Southwest Chicken Quinoa soup is a protein-packed soup with great flavor and easy to make!
Ingredients
- 2 tablespoons shallot, diced
- 1 jalapeno, minced
- 2 tablespoons olive oil
- 28 oz. fire roasted tomatoes
- 6 cups chicken broth
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- 15 oz. canned corn, drained
- 15 oz. black beans, rinsed and drained
- Juice of one lime
- 1 cup uncooked quinoa (rinsed well prior to use)
- 16 oz. boneless chicken cooked and shredded
Instructions
- 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, jalapenos and saute 5 minutes
- Add tomatoes, chicken broth, chili powder, cumin, salt, lime juice, quinoa, corn and beans
- Bring to boil, turn low and simmer for 5 minutes
- When chicken is done, shred and place in soup for an additional 5 minutes
Notes
An easy way to shred chicken is place in your mixer with a paddle attachment and place on medium speed. If desired, you could just dice chicken.
Nutrition Information:
Yield: 1 Serving Size: 6Amount Per Serving: Calories: 2842Total Fat: 85gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 58gCholesterol: 434mgSodium: 9024mgCarbohydrates: 316gFiber: 77gSugar: 50gProtein: 221g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
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We are all about sharing our love of good food so on the blog you will find easy recipes to enjoy with your family and friends. We hope to inspire you to host a gathering to create special memories. Most recipes are step by step so you can feel confident in the kitchen. Take a look around to find everything from breakfast to dinner and everything in-between!
Lita says
This is one of most flavorful uses for quinoa I've seen. Thanks for sharing.
Wishes for tasty dishes,
Linda
Deb@CookingOnTheFrontBurner says
Thanks Linda. Quinoa is so versatile! I love it in lots of different kinds of dishes.
Kacey Joanette says
Deb, Deb, Deb. This soup looks so amazing!! I am blown away by the creativity of quinoa here and had to pop over to check out the recipe! I so need this in my life right now!
Deb@CookingOnTheFrontBurner says
Thanks Kacey! I've been a quinoa fool this year!
Amy Stafford says
I love soup weather too. Something so comforting about a bowl of warm soup on a crisp fall day. This soup looks amazing. I love that you used quinoa with the southwest flavors.
Deb@CookingOnTheFrontBurner says
Thanks Amy... I think quinoa is so easy to add to any dish.
Kimberly Schiffel says
Those photos are stunning! I just want to dive right into this recipe.
Deb@CookingOnTheFrontBurner says
Awww thanks Kim!
Kimberly Killebrew says
I love quinoa, it's such a versatile grain. This soup looks and sounds delicious!
Deb@CookingOnTheFrontBurner says
Thanks Kim... I agree with you 100%!
Carrie R says
This soup looks perfect for fall! And I just so happened to have bought a bag of quinoa last week. 😉 Now I know another recipe that I will be making with it.
Marcie FlavortheMoments says
I love quinoa in my soups, and southwest flavors are some of the best! I wish I had a big bowl of this!
Andi Gleeson says
What a great dinner, Deb. That's such a beautiful bowl of soup!
Jamie Sherman says
This is my kind of soup! I love all of the flavors!
Nancy Piran says
Fall is definitely here for us as well and i have been making soups at least 3 times a week! This look perfect!
Cathy Trochelman says
I must try this!!!
Bec says
This soup looks absolutely delicious, and oh my gosh... How have I never thought to shred meat in my stand mixer? Brilliant idea!
Deb Attinella says
Thank you Becca!