Bone Suckin’® Salsa Chicken and Quinoa Soup Recipe
 
Quinoa is a protein-rich grain and soup recipes are a good way to use it.
Author:
Recipe type: Entree

Ingredients
  • Bone Suckin’ Salsa, 16 oz. jar
  • Oil, 2 Tbsp.
  • Sweet Onion, 1 large, diced
  • Scallion, 1 bunch, white and green parts, chopped
  • Carrots, 3, diced
  • Celery, 2 stalks, diced
  • Garlic, 4 cloves, crushed (or more to taste)
  • Cumin, 1 Tbsp.
  • Chicken Broth, 6 cups
  • Quinoa, 1 cup, rinsed well
  • Frozen Garden Peas, 1 small box, thawed
  • *Chicken, 4 cups, cooked and shredded
  • Fresh Cilantro
  • Sour Cream

Instructions
  1. Heat oil in a large, heavy-bottomed stock pot over medium heat.
  2. Sauté sweet onion, scallion, carrots and celery until lightly browned and beginning to caramelize. Stir in Bone Suckin’ Salsa, garlic, cumin and broth. Bring to a boil. Add quinoa and cook 15 minutes, until tender.
  3. Remove from heat and stir in peas and chicken. Garnish with lots of freshly chopped cilantro and sour cream.

Notes
*Boil your own chicken and use that broth for this soup, or, if short on time, pull chicken from rotisserie chicken.

 

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