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It is that time of year when we gather together to watch the biggest games in football. And, that means football food that will feed a crowd. I think the easiest way to feed a crowd is a big pot of soup and this Mexican Chicken and Quinoa Soup will not disappoint!
A football party consists of great friends, good food, and fun decorations. I purchased all of my ingredients plus my football party decorations at Walmart. I love the football napkins and penalty flags that I found. They are perfect for setting the big game mood, and I know my friends would have a great time throwing the penalty and challenge flags just for fun. The star of this Mexican Chicken Quinoa Soup is Pace® Picante Sauce Medium! It is easy to find (see picture below) on the Hispanic Food Aisle.
My big SIMPLE HACK for soup is that I always start with the soup trifecta. What is the soup trifecta? Onions, Celery, and Carrots! The trifecta gives your soup a great foundation of flavor!
Let’s get the soup cooking. I start with sautéing chopped chicken. And then I add the soup trifecta.
After sautéing the meat and veggies, it is time to kick up the flavor in this soup. I add a can of corn, a can of black beans, and the MVP of flavor Pace® Picante. Pace® Picante and Salsas are a perfect go-to for football parties. They are a great addition to recipes plus a perfect pour and eat dip!
Now it is time to add the water and let the Mexican Chicken and Quinoa Soup cook to perfect deliciousness! Last but not least you add the Quinoa. This makes a big pot of soup, so you might have leftovers. I love to freeze my soup leftovers, so I have a quick and easy meal on a busy day. You just thaw the frozen soup and heat it up.
Looking for more recipes to finish out a perfect game day? Check out these amazing Pace® recipes and “Kick Up The Flavor of your Party”. I love that they have a variety of heat levels to meet all of your recipe needs!
- 2 lbs Boneless Skinless Chicken cubed
- 1 Onion diced
- 2 Celery Stalks diced
- 2 Carrots diced
- 3 cloves Garlic minced
- 2 cups Pace ® Picante Medium
- 1 can Corn drained
- 1 can Black Beans rinsed and drained
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 6 cups Water
- 1 cup uncooked Quinoa
Heat soup pot over medium heat and add Chicken pieces. Saute chicken for 5 minutes.
Add Onion, Celery, Carrot, and Garlic to Chicken. Saute for 3 minutes.
Add Pace® Picante Medium, Corn and Black Beans to chicken and veggie mixture.
Add 6 cups of Water and bring soup to a boil. Cover, stir occasionally and allow to boil for 15 minutes.
Add Quinoa to boiling soup and cook an additional 15 minutes. No need to cover but continue to stir occasionally.
Serve hot! You can serve this soup with sliced jalapenos, slices of limes, tortilla chips, sour cream or avocado!
What is your favorite football party tradition?