What's Cookin' Wednesday: Slow Cooker Chicken Fajita & Quinoa Soup
1 1/2 lb. boneless skinless chicken breasts
1 cup uncooked quinoa, rinsed
4 bell peppers, chopped
1 medium onion, chopped
3 cloves garlic, minced
4 cups water
1 1/2 Tbsp Better Than Bullion Chicken
Juice of 1 lime
1 (10 oz) can Rotel
1 (15 oz) can black
1 1/2 Tbsp chili powder
1 Tbsp cumin
2 tsp. paprika
2 tsp. salt
Toppings (optional): Cilantro, avocado, shredded cheese
- In a 6-quart slow cooker, add chicken and the rest of ingredients, cover and place on high for 3 to 4 hours or low 6 to 8 hours.
- Remove chicken and shred with two forks then add back into the slow cooker. Season with additional salt and seasonings if needed.
- Spoon soup into bowls and top with favorite toppings, enjoy!