Hearty Chicken Quinoa Soup
This is not your average soup. It’s warm, smoky, and seriously satisfying. The kind of recipe that makes you feel full, nourished, and energised.
Loaded with lean chicken, black beans, and quinoa, it delivers the protein your body needs. The chipotle brings a slow, smoky heat that’s balanced by naturally sweet butternut pumpkin. It tastes like a cosy winter hug… but fuels you like a post-workout meal.
I love making this for dinner and saving leftovers for busy days. It’s a total meal-prep win.Ingredients
Ingredients (I use organic where possible)
2 tbsp olive oil
1 brown onion, diced
½ tsp sea salt
Veggies:
340g butternut pumpkin, peeled + diced
1 poblano chilli (or capsicum), diced
2 garlic cloves, minced
1¼ tsp ground cumin
1 chipotle chilli in adobo, finely chopped
1 tbsp adobo sauce (from the tin)
750ml bone broth or veggie stock
2 x 170g chicken breasts, skinless
1 x 400g tin fire-roasted diced tomatoes
100g quinoa, rinsed
1 x 400g tin black beans, drained + rinsed
½ cup chopped coriander
⅓ cup roasted pepitas (pumpkin seeds)
Method
Step 1: Get Your Base Right
Heat the olive oil in your biggest, heaviest pot (a Dutch oven is perfect if you have one). Chuck in the diced onion with that half teaspoon of salt and cover it up. Let it cook for about 6 minutes, giving it a stir now and then. You want it soft and sweet-smelling - this is where the magic starts.
Step 2: Add the Good Stuff
Toss in your pumpkin and poblano chilli. If you can't find poblano, a regular capsicum works fine - you'll just miss out on that lovely mild heat. Cook everything for about 4 minutes, stirring occasionally. The vegetables should start looking a bit caramelised around the edges. Now add your garlic and cumin - cook for just one more minute until it smells incredible.
Step 3: Here Comes the Smoky Magic
This is where things get exciting. Stir in that chopped chipotle and its adobo sauce - don't skip the sauce, it's liquid gold. Pour in your broth and nestle those chicken breasts right into the mix. Turn the heat up and bring it to a gentle boil. You'll see little bubbles forming around the edges - that's your cue.
Step 4: Let It All Come Together
Add your tomatoes and quinoa (make sure you've rinsed that quinoa - trust me on this one). Turn the heat down to low, pop the lid on, and let it simmer away for 12-14 minutes. The quinoa is done when you can see those little white rings around each grain, and the chicken should be cooked through.
Step 5: The Final Touch
Fish out the chicken (tongs work best) and let it cool on a plate for a minute. Once you can handle it, shred it up with two forks - don't worry about making it perfect. Stir those black beans into the soup and let them warm through for about 3 minutes. Add the shredded chicken back in along with most of the coriander. Give it a taste - you might want a pinch more salt.
Step 6: Make It Beautiful
Ladle into your biggest bowls and top with those pepitas and extra coriander leaves. A squeeze of lime is brilliant if you have it. This is comfort food at its finest.
PRO TIPS
Always rinse quinoa well to remove bitterness
Shredding the chicken lets it soak up all the smoky flavour
Store in fridge for up to 4 days or freeze in portions for up to 3 months
Add extra broth when reheating if it thickens.
NUTRITION PER SERVE
Energy: 488 kcal
Protein: 42g
Carbs: 50g
Fibre: 12g
Healthy fats: 14.5g
This isn't diet food - it's just really good food that happens to be incredibly nutritious.
