Brown Rice & Quinoa Chicken Tortilla Soup

This hearty and nutritious soup combines the wholesome flavors of brown rice, quinoa, chicken, and vegetables in a flavorful broth, perfect for warming up on chilly fall evenings.

Ingredients:

• 1 cup cooked brown rice
• 1 cup cooked quinoa
• 2 cups shredded cooked chicken breast
• 1 can 14
• 5 oz diced tomatoes
• 1 can 15 oz black beans, drained and rinsed
• 1 can 15 oz corn kernels, drained
• 1 onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, seeded and diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 6 cups chicken broth
• Salt and pepper to taste
• Tortilla strips, avocado slices, lime wedges, and cilantro for serving

Instructions:

Put onions, garlic, and jalapeo in a large pot and cook them until they get soft

Black beans, corn, cumin, chili powder, and paprika should all be added

Mix well

Add the chicken broth and heat it up

Turn down the heat and let it cook for 15 minutes

Put in cooked chicken, quinoa, and brown rice

Bring it to a boil again

Add pepper and salt to taste

Add tortilla strips, avocado slices, lime wedges, and cilantro on top while the food is still hot