Aztec Chicken, Quinoa, and Avocado Soup


  • 5 cups reduced sodium chicken broth
  • 2 tsp olive oil
  • 1 cup sliced carrots
  • 1/2 cup chopped yellow bell pepper
  • 1 lb boneless, skinless chicken breasts
  • 1 medium jalepeno, diced (optional)
  • 1/2 cup quinoa, rinsed well
  • 1 tomato, diced
  • 2 cloves garlic, minced
  • 7 scallions, chopped
  • 1 medium ripe hass avocados, diced
  • 6 tbps cilantro, chopped fine
  • 4 lime wedges
  • 2 tsp olive oil
  • salt + fresh pepper to taste
  • 1 tsp cumin
  • 1/2 tsp ground sweet paprika
  • pinch chipotle chile powder (optional)


  1. In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, carrots, bell pepper, tsp of salt, an black pepper to taste,  and bring to a boil. Simmer, covered on low for about 30 minutes.
  2. Add the chicken and jalapeno (if using) and cook until the chicken is cooked through, about 15-18 min. Remove the chicken, shred it using two forks, and set it aside. 
  3. Meanwhile, in a medium saucepan, cook the quinoa according to package directions. 
  4. Add the cooked quinoa to the soup. Increase the heat to medium, and cook for 5 minutes. Remove the pot from the heat. Return the shredded chicken to the pot, season with 1/8 tsp salt and black pepper to taste, and stir in the remaining 2 tbsp cilantro.