Slow Cooker Mexican Tortilla Chicken and Quinoa Soup

By Tarah716

Ingredients

• 3/4 cup quinoa, thoroughly rinsed
• 1 can black beans
• 1 cup frozen corn
• 2 cans (14.5 ounces each) diced tomatoes with green peppers
• 1 pound boneless skinless chicken breasts
• 1 container (32 ounces) Swanson® Mexican Tortilla Flavor Infused Broth
• 2 tablespoons taco seasoning
• Optional toppings: Colby-Jack cheese, fresh chopped cilantro, fresh lime juice, tortilla chips, chopped avocado

Details

Servings 6
Adapted from chelseasmessyapron.com

Preparation

Step 1

Instructions
Spray your slow cooker with nonstick spray.
Drain and rise the black beans.
Combine all of the ingredients besides the optional toppings in a large slow cooker. Do not drain the diced tomatoes.
Give everything a good stir, cover and cook on high for 3-4 hours or low for 6-8 hours. Note that if you cook this on low it turns into more of a stew and on high it is more soup-like.
Shred the chicken and scoop into bowls.
Top with freshly shredded cheese, chopped cilantro, lime juice, tortilla chips, and sour cream as desired.