Chicken Fajita and Quinoa Soup

This nutrient-dense Slow Cooker Chicken Fajita and Quinoa Soup is a protein-packed, insulin-friendly weeknight solution designed for effortless meal prep and restorative seasonal dining.

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 1 cup uncooked quinoa, rinsed
• 3 bell peppers, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• Juice of 1 lime
• 1 (15 oz) can diced tomatoes
• 1 (4.5 oz) can green chiles
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1 1/2 Tbsp chili powder
• 1 Tbsp cumin
• 2 tsp paprika
• 2 tsp salt
• Optional: Cilantro, avocado, shredded grass-fed cheese

Instructions

1. Combine the chicken breasts, rinsed quinoa, chopped vegetables, broth, lime juice, and all spices into a 6-quart slow cooker.
2. Cover and cook on high for 3 to 4 hours, or on low for 6 to 8 hours, until the chicken is tender and the quinoa is fully hydrated.
3. Carefully remove the chicken breasts and shred them using two forks.
4. Return the shredded chicken to the slow cooker and stir well to incorporate the flavors.
5. Adjust seasoning with additional salt or chili powder if desired.
6. Spoon into bowls and garnish with fresh cilantro or avocado for healthy fats.