Tex-Mex Chicken & Quinoa Soup

A few months ago, I made a Chicken & Quinoa Soup one night that was a huge hit with my family, so I decided to mix and match it into a Tex-Mex version and friends, IT WAS SO GOOD!  I think I like this version even better than the original (and I really like the original!).

This soup is thick, hearty and full of great flavors PLUS, it’s prepared in the slow cooker, so it’s insanely simple.  I’m telling you…if you’ve never tried quinoa before, now is the time.  Your family will love this recipe!

This recipe serves four adults.  Make sure you run your quinoa under cold water to rinse it off before using.  Rinse and then shake the excess water out before adding into soup.
Shopping List
1 pound of boneless/skinless chicken breasts 
1 (10 oz) can cream of chicken soup
1 (14 oz) can of cream corn
1 1/2 cups of quinoa (rinsed and drained)
1 (10 oz) can of Rotel tomatoes, do not drain
1 (4 oz) can of chopped green chiles
2 cups chicken stock
1 (1 oz) packet of taco seasoning mix 
salt and pepper
1 1/2 cups frozen corn
chopped green onions to garnish
Shredded cheddar cheese to garnish, optional
In your slow cooker, place the chicken breasts (I used defrosted but you could add in frozen), cream of chicken soup, cream corn, quinoa, Rotel, chiles, stock, packet of taco seasoning and a big pinch of salt and pepper.  Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
About 30 minutes before you’re ready to eat, remove lid and shred chicken inside slow cooker using two forks.  Next, stir in your frozen corn and then add lid back to slow cooker and cook the remaining 30 minutes on high.

Remove lid, ladle into bowls and garnish soup with chopped green onion and shredded cheddar.

This is thick, hearty and perfect for a cold winter night.

Enjoy!

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  • Narci January 7, 2016 at 11:51 am

    Definitely trying this soon!! Looks delicious!!

  • Kristen January 7, 2016 at 1:11 pm

    One of my New Year's goals is to make soup once a week for our family. This recipe comes at the perfect time with lots of healthful ingredients. Thank you!

  • Meredith January 7, 2016 at 2:00 pm

    I had no clue what I was doing for dinner tonight and I saw your recipe first thing this morning. I had everything to make it and put it together before I walked out the door! I can't wait to try it tonight!

  • Allison January 7, 2016 at 2:59 pm

    My family enjoyed the original version, we'll have to give the Tex-Mex version a try as well!

  • Katie Growt January 7, 2016 at 4:41 pm

    What are cream chilis?

    • Mix and Match Mama January 7, 2016 at 5:37 pm

      You totally caught my typo! Thank you!!! I corrected it to "green" chiles :).

  • Paula January 7, 2016 at 9:15 pm

    Tex Mex, quinoa, slow cooker…I believe you it hit all parts of my food love language! TRYING!

  • MJ Howell January 8, 2016 at 1:22 am

    Made this tonight and it was so yummy! My 18 month old had three bowls!

  • Jenna January 11, 2016 at 12:17 am

    Thanks! My family enjoyed this. Just as good leftover as fresh! How do you wash your quinoa? Also, I bought one that said it didn't need to be washed, but I tried to anyway…..thoughts? Thanks!
    jenfri@hotmail.com

    • Mix and Match Mama January 11, 2016 at 11:52 am

      You can buy quinoa that is pre washed, so in that case, no need to rinse. I just rince mine in a pot and drain with the lid.

  • Brooke January 11, 2016 at 12:58 am

    This looks great!! Have you noticed a difference in the texture of the quinoa when you cook it on high as opposed to low heat? Just curious if one is better than the other? I've never cooked quinoa in a slow cooker before.

    • Mix and Match Mama January 11, 2016 at 11:50 am

      Make sure you don't cook it as long if you're doing high (about half the time). You won't notice a difference at all! Enjoy!

  • angie January 11, 2016 at 2:02 am

    Decided I wanted this and too late for crock pot today, so made it stove top tonight….here's changes I made…..

    Swapped frozen corn for can of drained black beans (I'm not a lover of corn, but I did use can of cream corn).
    Combined all ingredients in large LeCruset, except quinoa and chicken, on low heat to simmer.
    Cooked quinoa per package directions, added to simmering pot when finished.
    Boiled a couple of large chicken breasts, then shredded. Last ingredient added in.
    Let it simmer together for 15-20 minutes more. Ready in under an hour! Posted on my Instagram too @signature_stylespacestory

    Thanks for a great recipe!! Will be left overs this week!