It’s October, and even though Los Angeles hasn’t cooled down to soup weather this recipe is delicious and gets us into the cold-weather spirt. This is an entree soup that has all the nutrients you need in a balanced meal, lean protein (chicken) good carbs (quinoa and sweet potatoes) and fiber (kale and tomatos). In addition to being a powerhouse of nutrients this soup is SO EASY to make. The only prep is chopping the tomatoes, sweet potatoes and garlic. Then you just throw it all into a slowcooker for 3-5 hours and voila, dinner is served!
A few notes about the recipe:
The chicken broth can be canned, boullion cubes or better than boullion paste. All 3 will work, this recipe used Better Than Bullion paste. If you would like to make this as a vegetarian meal you can use vegetable broth and (obviously) not add the chicken.
Brown rice or white quinoa can be used in place of tri-color quinoa. And spinach can be used in place of Kale.
When using a slow cooker, cooking spray is your best friend! Before filling your slow cooker spray it with cooking spray, it will make clean up a breeze.
Hope you enjoy this recipe all winter long!
- 1 1/2 pounds boneless skinless chicken breasts
- 1 cup tri-color quinoa
- 2 large sweet potatoes
- 1 can (15.25 ounces) black beans
- 2 medium tomatoes diced
- 2 cloves chopped garlic
- 2 teaspoons ancho chili powder
- 1 teaspoon fajita seasoning
- 1 teaspoon dried parsley
- a pinch of red pepper flakes
- 5 cups chicken broth
- 4 cups of kale
- Rise the quinoa well and place it in the slow cooker.
- Cube the sweet potatoes add them into the slow cooker.
- Dice the tomatoes and add into the slow cooker.
- Add beans, chopped garlic, spices,pepper flakes and chicken broth to the slow cooker.
- Cook on high for 4 hours
- Using two forks, shred the chicken
- Add the kale and stir all the ingredients together.
- Serve immediately.