Mexican Chicken and Quinoa Stew

A quick and healthy stew with Mexican flavors that has tender chicken, quinoa, and a bunch of other tasty things in it. Everything you need for a delicious meal in just 30 minutes!

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup quinoa, rinsed
• 1 can 14 oz diced tomatoes
• 1 can 15 oz black beans, drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 jalapeo, seeded and finely chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon oregano
• 4 cups chicken broth
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

Add the onion, garlic, and jalapeo to a large pot and cook them until they become soft

Put in the chicken dices and cook until they turn brown

Add oregano, chili powder, cumin, and stir them in

Add the black beans, corn, diced tomatoes, and rinsed quinoa

Combine well

Add the chicken broth and bring it to a boil

Then lower the heat and let it simmer

Put the lid on and cook for 20 to 25 minutes, or until the chicken is soft and the quinoa is cooked

Add pepper and salt to taste

Add fresh cilantro and lime wedges on top and serve hot