1 (14.5-oz) can no-salt-added diced tomatoes, drained
1 tsp freshly ground black pepper
3 Tbsp chopped fresh cilantro
1/2 tsp ground cumin
10 cups low-sodium chicken broth
3/4 cup quinoa
1 rotisserie chicken, skin and bones removed, shredded into pieces
Heat the olive oil in a Dutch oven over medium heat. Add the scallions, carrots, onions, celery, and tomatoes and sauté until soft, 4–5 minutes. Stir in the pepper, cilantro, and cumin and cook for 2 more minutes.
Pour in the chicken broth, add the quinoa, and cook, uncovered, for 15 minutes. Add the shredded chicken and cook for 5 more minutes before serving.
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