Chicken Vegetable With Quinoa Soup

Ingredients

9 cups water

4 3-oz. skinless, boneless chicken breasts, sliced

3 medium chopped tomatoes

½ tsp. salt

2 cloves garlic, minced

2 Tbsp. cilantro

1 cup chopped zucchini squash

1 cup sweet potatoes

1 4½-oz. can yellow whole corn kernel, drained

1 cup quinoa, uncooked

Directions

Boil 7 cups of water in a large Dutch oven. Add chicken, tomatoes, salt, garlic and cilantro; cook for 30 minutes or until chicken is cooked through. Gradually add zucchini, sweet potatoes and corn; cook until tender.

Rinse quinoa in a small strainer. In a medium saucepan bring 2 cups of water to a boil. Stir in quinoa, cover and simmer at medium heat for 15 minutes or until water is absorbed. Add 2 Tbsp. of quinoa per soup bowl before serving.

Yield:               6 servings

Prep Time:      10 minutes

Cook Time:     50 minutes

Difficulty:        2

 

Nutrition Facts

Calories           294

Fat Calories   39

Total Fat         4.3g

Saturated Fat            0.7g

Cholesterol     32.9mg

Sodium           414.5mg

Total Carbohydrate   46.7g

Dietary Fiber 4.8g

Sugars           9.7g

Protein           20.3g