Southwest Chicken Quinoa Soup
A flavorful, protein-packed soup with shredded chicken, quinoa, black beans, corn, and fire-roasted tomatoes, lightly spiced with chili and cumin. Quick to prepare, this hearty soup is ideal for weeknight dinners or meal prep, providing a satisfying, fiber-rich, and nutritious meal for the whole family.
Equipment
- 1 Large pot or Dutch oven
- 1 rimmed baking sheet (for chicken)
- 1 Knife and cutting board
- 1 measuring cup
- 1 Measuring Spoon
- 1 wooden spoon or spatula
- 1 mixer with paddle attachment (optional, for shredding chicken)
Ingredients
- 2 tablespoons shallots diced
- 1 jalapeno minced
- 2 tablespoons olive oil
- 28 oz fire-roasted tomatoes
- 6 cups chicken broth
- 1 tablespoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 15 oz canned corn drained
- 15 oz black beans rinsed and drained
- Juice of 1 lime
- 1 cup uncooked quinoa rinsed
- 16 oz boneless chicken cooked and shredded
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 375°F (190°C). Take your boneless chicken breasts or thighs and place them on a rimmed baking sheet lined with parchment paper or lightly greased with olive oil. Season lightly with salt and pepper if desired. Bake the chicken in the preheated oven for about 20 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C). While the chicken bakes, you can prepare your vegetables and other ingredients.
- Sauté Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the diced shallots and minced jalapeno. Sauté for about 5 minutes, stirring occasionally, until the shallots are soft, translucent, and fragrant, and the jalapeno releases its spicy aroma. This step builds the foundational flavor for your soup.
- Add Base Ingredients: Carefully pour in the 28 ounces of fire-roasted tomatoes and 6 cups of chicken broth into the pot with the sautéed aromatics. Stir to combine, making sure to scrape any browned bits from the bottom of the pot—they carry a lot of flavor! This forms a rich and slightly smoky base for your soup.
- Season the Soup: Sprinkle in 1 tablespoon chili powder, ½ teaspoon cumin, and ½ teaspoon salt. Stir well to evenly distribute the spices. Squeeze in the juice of one fresh lime and give the soup another gentle stir. These seasonings will give your soup its classic Southwest flavor profile with a subtle tang from the lime juice.
- Add Grains and Beans: Add 1 cup of rinsed quinoa, 15 ounces of drained canned corn, and 15 ounces of rinsed and drained black beans to the pot. Stir thoroughly to ensure the quinoa is submerged in the liquid and evenly distributed. Bring the soup to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5 minutes, allowing the quinoa to start cooking and absorb the flavors.
- Shred the Chicken: While the soup simmers, remove the baked chicken from the oven and let it cool for a few minutes until safe to handle. You can shred the chicken in one of two ways: either use a fork to pull it apart into bite-sized pieces or place it in a stand mixer with a paddle attachment on medium speed for 30–60 seconds until shredded. Both methods work equally well, so choose the one you prefer.
- Combine Chicken with Soup: Gently fold the shredded chicken into the simmering soup. Stir to ensure the chicken is evenly distributed and warmed through. Let the soup simmer for an additional 5 minutes to fully meld the flavors, allowing the chicken to absorb the delicious Southwest seasonings.
- Taste and Adjust: Taste the soup and adjust the seasoning if needed. You can add a pinch more salt, a dash of chili powder for extra heat, or a squeeze more lime juice for brightness. This step ensures your soup is perfectly balanced to your taste.
- Serve and Garnish: Ladle the soup into bowls while hot. Optional garnishes can include chopped fresh cilantro, a dollop of Greek yogurt or sour cream, sliced avocado, or a sprinkle of shredded cheese. Serve immediately with warm crusty bread or tortilla chips for a hearty, satisfying meal.
- Enjoy and Store Leftovers: Enjoy your Southwest Chicken Quinoa Soup fresh! Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave before serving.
Notes
- For best flavor, use fire-roasted tomatoes instead of plain canned tomatoes—they add a smoky depth to the soup.
- Rinsing quinoa thoroughly before cooking removes its natural bitterness and ensures a cleaner taste.
- If you prefer a milder soup, remove the seeds from the jalapeno before mincing.
- Shredding chicken in a stand mixer saves time, but using two forks works just as well.
- This soup is meal-prep friendly and can be stored in the fridge or freezer for convenient reheating.
- Feel free to add extra vegetables like bell peppers or zucchini for added nutrition and color.
- Adjust spice levels by adding more chili powder or cayenne if you like a bolder kick.
