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| Yields 5 servings. Total time 30 minutes. |
2 14 oz jars of diced tomatoes & chilis
1 rotisserie chicken, skinned, boned, shredded
2/3 cup uncooked quinoa
3 cups chicken broth
1 can navy beans, rinsed and drained
1 cup sweet corn
Optional Add-Ons For Serving
3 plum tomatoes, diced
1 small jalapeno, seeded (or not) and diced
1/3 cup chopped red onion
Juice from 1/2 lime
Handful of cilantro
Directions
In a saucepan, bring quinoa and 2 cups chicken broth to a boil. Cook approximately 15 minutes, until quinoa gets a little translucent. Once done, transfer to soup pot on stove.
While making quinoa, skin, bone and shred the chicken. Put the chicken in soup pot, along with diced tomatoes, remaining cup chicken broth, navy beans and sweet corn. Simmer until heated through.
Serve with any of the optional add-ons.
Notes: recipe is an adapted version from confections of a foodie.
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