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| Prep Time | 20 minutes |
| Cook Time | 3 hours |
| Servings |
|
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 pkg quinoa
- 1 small butternut squash 4 cups
- 1 can kidney beans 15.25 ounces
- 1 can corn 15 ounces
- 1 can petite diced tomatoes 14.5 ounces
- 2 teaspoons minced garlic
- 1 packet fajita seasoning mix 1.12 ounces
- 5 cups chicken broth*
- salt and pepper to taste
- fresh parsley optional
- reduced fat sour cream optional
- cheddar cheese optional
Ingredients
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Instructions
- Peel, seed, and chop the butternut squash into small bite-sized pieces (or buy pre-chopped butternut squash for an even faster prep).
- Rinse and drain the kidney beans and corn.
- Lightly grease your slow cooker with nonstick spray (I use a 6-quart crockpot). Add in the chicken, quinoa, chopped squash, kidney beans, corn, undrained tomatoes, garlic, and fajita seasoning packet. (OR try a chili seasoning packet if you enjoy those flavors better).
- Pour in the chicken broth and give everything a good stir.
- Cover and cook on high for 3-4 hours or until the quinoa is cooked through and the squash is very tender.
- At this point you can remove some of the squash and mash it with a potato masher and then put it back in the soup. This is totally optional, but makes it a bit heartier.
- Add some salt and pepper to taste and any other seasonings desired. Garnish with fresh parsley if desired.
- If desired, stir in some sour cream (we use and love reduced fat or fat free) and some freshly grated cheddar cheese.
Nutrition Facts
Crockpot Butternut Squash, Chicken, and Quinoa Soup
Amount Per Serving
Calories 308
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 2g
10%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Cholesterol 86mg
29%
Sodium 1232mg
51%
Potassium 443mg
13%
Total Carbohydrates 37g
12%
Dietary Fiber 6g
24%
Sugars 6g
Protein 31g
62%
Vitamin A
143%
Vitamin C
52%
Calcium
10%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.
