Quinoa, Chicken and Sweet Potato Soup

“Rich in flavor without being heavy. Great with crusty bread!”

3 boneless skinless chicken breasts, shredded (see note under preparation)
1 large onion, sliced and loosely chopped
2 tablespoons olive oil
4 garlic cloves, crushed and chopped
2 large sweet potatoes, peeled and cubed
1 can diced tomatoes
5 Roma tomatoes, cored and chopped
2 zucchinis, sliced into 1/4" rounds
1/2 lb. sliced mushrooms
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon cayenne
5 cups chicken broth
2 cups quinoa
1 can black beans
1/2 cup fresh flat-leaf parsley, chopped


Note:  You can cook the chicken one of three ways: bake in the oven, sauté in a pan, cook or in the stew.  If you bake or sauté; once chicken is cooked, cool, shred and add the chicken when you add the broth.  If you cook in the stew; add chicken when you add the broth; at the end of the cooking time, remove, shred and add back to stew right before serving.

1.      In a large pot, sauté onion in olive oil until it softens.  Add garlic and sauté for a minute more.

2.      Add potatoes, diced tomatoes, fresh tomatoes, zucchini, mushrooms, chili powder, cumin, cayenne and broth to the pot.  Bring to a boil and reduce heat and simmer for 30-40 minutes.

3.      Add beans, quinoa and parsley to the pot and simmer for 15 minutes longer.

4.      Serve and enjoy!


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