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Cheesy Quinoa Fiesta Taco Chicken Soup - FOOD PHOTO SHOOT

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Here's a page from the travel-and traveling blog of a gal self-named Gringalicious.

She writes with amateur prose but a hungry tummy,

"However, there was one thing we really wanted to do and that was visit a place called Ruriberto's Taco Shop because it's literally my dad’s favorite food on the planet and we knew it was a must. It’s this little unassuming, hole-in-the-wall type of place, but oh my gosh!

...Yes, if you're ever in San Diego you have to go there. It’s pretty casual dining so they served the food with plastic forks and, not even joking, the chicken was so tender you could cut it with the flimsy plastic forks.

Bring all the flavors of Southwestern and Mexican food that you love and throw them together and that's what you'll have is this creamy, cheesy taco soup that's the perfect easy dinner."


2 tablespoons olive oil
1 pound uncooked chicken breast, cubed
4 cloves garlic, minced
8 mini sweet bell peppers (or 3 regular [and they can be any color]), seeded and diced
1 small onion, diced
2 medium tomatoes, diced
1 lime medium, juice and zest
1 handful fresh cilantro, chopped
3 cups chicken broth
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can sweet corn, drained
1 (8 ounce) can diced green chiles
1 package taco seasoning
1 cup uncooked quinoa
2 cups shredded Mexican blend cheese
1/2 cup sour cream (or Greek yogurt)
2 teaspoons sriracha (or you're favorite hot sauce), plus more to taste
salt and pepper to taste

The rest of the recipe is at the link below!

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126 pieces

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425 pieces (largest size)
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I make a taco soup that is fantastic but I use beef and about 5 different types of beans. I would have to try this first....... :-)) dj


Looks kinda confused.


Wait. No soggy tortillas?
I could eat this. :-)

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