1 (14.5-oz) can no-salt-added diced tomatoes, drained
1 tsp ground black pepper
1-1/2 tsp dried cilantro
1/2 tsp ground cumin
10 cups fat-free, low-sodium chicken broth
3/4 cup quinoa
1 rotisserie chicken, skin and bones removed, shredded into pieces
Heat the olive oil in a large stockpot over medium heat. Add the green onions, carrots, onions, celery, and tomatoes and cook for 4 minutes. Stir in the black pepper, dried cilantro, and cumin and cook for 2 more minutes.
Pour in the chicken stock, add the quinoa, and cook for 15 minutes. Add the shredded chicken and cook for 5 more minutes.
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