2 boneless, skinless chicken breasts
1 pkg. (4 oz.) Urbane Grain Quinoa Southwest Black Bean
2 qts. of water
Boil the two chicken breasts in the 2 qts. of water until done. Remove chicken, allow to cool and shred. Strain the chicken water/broth. Return to the water/broth to the pot. Bring to a boil and add the Quinoa Southwest Black Bean and chicken. Cook until quiona is done, about 35-40 minutes. Serves 6-8.
Martha: When I worked up this dish I had no idea how it would come out. I did as I always do and that is to Think With My Taste Buds. Well, I'm here to tell you that this soup is delicious! And it's healthy too. Since I'm trying to eat gluten free, which the Urban Quinoa Blends are, this dish worked perfectly into my diet. I enjoyed it with my gluten free pretzels and had a perfectly delicious, healthy, filling meal. This is a dish I'll be making often.
Carol: Thanks so much for a sample of your new soup. You know that we are always looking for delicious "white" dishes and this was superb because we love the Southwest seasonings, the healthiness of the quinoa and the lightness of the "white" chicken dish. Using these ingredients in a soup is perfect for us because we tend to like the delicious flavors together with the ease of preparation and digestion and nutrients offered in this dish. It tastes like some very trendy soups now found on restaurant menus and we like to think of ourselves as being right up to date. This Southwest soup hits the spot!!!!
Sharon: I wish I had been lucky enough to have a second bowl of this delicious dish!
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