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***If available, use ORGANIC, non-GMO ingredients for this recipe.***


  • 1 pound boneless skinless chicken (~2 breasts or 4-6 thighs)

  • 1 can pinto beans

  • 1 can corn

  • 1/2 cup thinly sliced carrots

  • 1/2 cup sliced celery 2 stalks

  • 1/3 cup diced yellow onion

  • 3/4 cup quinoa 

  • 1/2 cup orange juice or extra broth

  • 1 can diced tomatoes with green chiles

  • 1 can (6 ounces) tomato paste

  • 2 teaspoons minced garlic

  • 5 cups chicken broth or stock

  • Seasoned salt and pepper


  • 1-2 leaves bay

  • 1 teaspoon chicken seasoning blend or 1 teaspoon chicken bouillon

  • 2 teaspoons cajun seasoning*

  • 1 teaspoon oregano

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon paprika

  • Salt and pepper

  • Toppings: low-fat sour cream, fresh cilantro, fresh lime wedges or lime juice


1. Trim the fat off the chicken. Try using a combination of breasts & thighs. If using breasts, cut each breast into 3 large even pieces.


2. Place the chicken breasts or thighs in the bottom of a large crockpot.


3. Add in the drained and rinsed pinto beans, drained corn, thinly sliced carrots, sliced celery, diced onion, quinoa (rinse if not pre-rinsed to remove the bitter saponin coating), orange juice (or extra broth), undrained can of diced tomatoes with green chiles (such as Ro-Tel), tomato paste, minced garlic, and chicken broth or stock.


4. Add about 1 teaspoon seasoned salt (or to taste) and 1 teaspoon pepper (or to taste), bay leaves, chicken seasoning blend, cajun seasoning, oregano, ground cumin, and paprika.


5. Stir, cover and cook on high for 3-5 hours or until the chicken easily shreds and the quinoa has popped, about 3 hours. The longer it cooks, the more liquid the quinoa absorbs, so if you prefer a thick stew, cook on low for a longer time. 


6. Remove the chicken and shred. Return to the crockpot.


7. Remove the bay leaves and then enjoy the soup topped with optional toppings such as fresh cilantro, fresh lime, sour cream, and additional cajun seasoning, salt, pepper.

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