Dinner

Smoky Chicken Quinoa Soup Recipe

ByHarper Ellington November 9, 2025November 9, 2025

Introduction

This Smoky Chicken Quinoa Soup is a hearty, protein-packed meal perfect for any day you want comfort without compromise. Combining tender chicken, nutritious quinoa, and black beans, it’s both filling and flavorful.

The image shows a round earthen bowl filled with vegetable soup, placed on a black and white checkered cloth over a wooden table. The soup has colorful chunks of orange carrots, yellow squash, green peas, and pieces of celery in a clear broth, sprinkled with chopped fresh green herbs on top. Around the bowl, there is a small black bowl with mixed peppercorns and a whole zucchini lying next to it. The overall setting is warm and rustic with a focus on the vibrant colors of the soup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken breast, diced
1 cup quinoa, rinsed
1 can black beans, drained and rinsed
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, chopped
2 tsp smoked paprika
1 tsp cumin
6 cups low-sodium chicken broth
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Step 1: In a large pot, sauté the diced onion and minced garlic over medium heat until they become fragrant and translucent.
Step 2: Add the diced chicken breast to the pot and cook, stirring occasionally, until the chicken is browned on all sides.
Step 3: Stir in the rinsed quinoa, black beans, chopped red bell pepper, smoked paprika, and cumin until evenly combined.
Step 4: Pour in the low-sodium chicken broth and bring the mixture to a boil.
Step 5: Reduce the heat to low and let the soup simmer for about 20 minutes, or until the quinoa is tender and cooked through.
Step 6: Season the soup with salt and pepper to taste, then ladle into bowls and garnish with fresh cilantro before serving hot.

Tips & Variations

For added heat, include a diced jalapeño or cayenne pepper when sautéing the onion and garlic.
Swap black beans for kidney or pinto beans for a different flavor and texture.
Use vegetable broth instead of chicken broth to make this soup vegetarian-friendly—just add extra beans or tofu for protein.
Rinse quinoa thoroughly to remove its natural bitterness and ensure a clean taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a rustic soup in a brown bowl placed on a black and white checkered cloth over a white marbled texture surface. The soup has three main layers of visible ingredients: the bottom layer is a clear, light broth; above it are bright orange chunks of carrot and yellow pieces of squash or potato; scattered green peas and herbs are mixed throughout the top, adding specks of green and fresh texture, with a few small pieces of other vegetables visible. Around the bowl are whole peppercorns and a zucchini on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless, skinless chicken thighs can be used for a richer flavor. Just dice them similarly and adjust cooking time to ensure they are fully cooked.

Is it necessary to rinse quinoa before cooking?

Rinsing quinoa removes its natural coating called saponin, which can taste bitter or soapy. It’s recommended to rinse quinoa under cold water before adding it to the soup.