Slow Cooker Chicken & Quinoa Tortilla Soup

When you’re in a pinch but needing something tasty, there’s nothing like a slow-cooker recipe to come to the rescue.

Slow cookers are among the best “man cooking” machines. Just toss in the ingredients, walk away and return to a masterpiece. Plus, you can make some really hearty, muscle-building meals.

So, crank up the slow cooker for some Latin-flair to make this delicious, protein-rich chicken and quinoa tortilla soup. It’s an amazing recipe for family dinner and to chase those extra gains in the gym!

Ingredients for at least 6 servings:

  • 2lb raw chicken breasts
  • 1 cup uncooked quinoa (or brown basmati rice)
  • 6 cups low sodium chicken broth
  • 4 vine tomatoes (chopped)
  • 1/2 cup diced red onion
  • 1 can (15oz) black beans (drained)
  • 15oz frozen corn
  • 1/3 cup diced hatch chile (optional)
  • 1 tablespoon extra virgin olive oil
  • Seasonings:
    • 1 teaspoon garlic
    • 1 tablespoon chili powder
    • 1 tablespoon cumin
    • 1.5 tablespoon whole wheat flour
    • sea salt & pepper to taste
  • Garnish:
    • chopped avocado
    • fresh cilantro
    • fresh lime juice



  1. Add all of the ingredients – except for the garnish – into a slow cooker and give the mixture a hearty stir.
  2. Set the slow cooker to high and cook for 3 to 4 hours, or set it to low and cook for 6 to 8 hours. Cooking with high heat in less time will yield more of a soup-like consistency; whereas cooking with low heat for a longer time will create a thicker, stew-like broth.
  3. Once the soup has cooked for about 80% of the desired cook time, remove the chicken breasts with tongs and set them on a plate. Pull the chicken apart using forks, and then place the chicken back in the slow cooker to finish cooking for the remaining time.
  4. Serve immediately and enjoy with freshly chopped avocado, cilantro and lime juice.


Approximate macros for 6 servings:

474 calories, 50g protein, 52g carbs, 8g fat, 9g fiber, 10g sugar


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