Aztec chicken, quinoa, and avocado soup from The Skinnytaste Cookbook: Light on Calories, Big on Flavor (page 66) by Gina Homolka and Heather K. Jones

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sweet paprika for annatto powder.

  • Laura on February 14, 2019

    Pg. 66. I wasn't sure what to expect with this soup, but it turned out really well. Delicious! The flavors were really evident without being overwhelming. And it was a pretty soup, as well. I discovered at the last minute that I had no yellow peppers, or peppers of any color, for that matter. So, I simply increased the carrots somewhat. I used one can of fire-roasted tomatoes rather than fresh. I really liked that she had you poach the whole chicken breasts in the broth and then remove to shred -- so much nicer than cutting up raw chicken. In the future, I might substitute black beans for the corn, just for variation. I will definitely be making this again!

  • Aggie92 on February 22, 2015

    Fantastic soup on a cold, snowy night! Hubby was so enamored with this he was taking pictures of it and putting it on Facebook. This soup not only tastes great, but it is very colorful too. Had to make a few changes to use what I had on hand: 1/2 of a yellow onion for scallions, can of diced tomatoes for fresh, and a serrano chile for the jalapeño. I also didn't feel like dirtying another pan to cook the quinoa, so I cooked it in the soup. Can't wait to eat the leftovers tonight.

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