Description
This comforting chicken sweet potato soup is the perfect balance of tender chicken, fiber-rich black beans, protein-packed quinoa, and earthy sweet potatoes. Slow-cooked to perfection, it creates a heart-warming meal that is nutrient-dense and deeply satisfying. This fuss-free, one-pot dish is ideal for busy weeknights, offering a blend of savory flavors and vibrant ingredients that refuel your body and soothe the soul with its rich, chili-infused broth.
Ingredients
1 1/2 pounds boneless, skinless chicken breasts or thighs
1 cup quinoa, rinsed
3 1/2 cups sweet potatoes, diced into 1/2-inch cubes
1 can (15.25 ounces) black beans, drained and rinsed
1 can (14.25 ounces) fire-roasted diced tomatoes
1 teaspoon minced garlic
1 packet (1.25 ounces) chili seasoning mix
5 cups chicken broth
Fresh cilantro for garnish
Instructions
Place the chicken breasts or thighs at the bottom of the slow cooker.
Add the rinsed quinoa, diced sweet potatoes, black beans, tomatoes with their juices, garlic, and chili seasoning.
Pour the chicken broth over the ingredients.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and the quinoa is cooked through.
Shred the chicken directly in the pot using two forks.
Stir well to combine and serve warm topped with fresh cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it sits; add a splash of broth when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 65mg