Slow Cooker Chicken Enchilada Quinoa Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs 5 mins
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Total Time
6 hrs 20 mins
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Servings
5
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Course
Main Course
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Cuisine
Mexican
Slow Cooker Chicken Enchilada Quinoa Soup
Description
Slow Cooker Chicken Enchilada Quinoa Soup brings together low-sodium chicken broth, red enchilada sauce, diced tomatoes, ancho chili powder, and cumin to create a deeply flavored base. Boneless chicken breasts cook slowly in this broth, becoming tender and easy to shred. Quinoa is added near the end to provide a hearty texture alongside frozen corn and black beans that enrich the soup’s body.
Fresh avocado and chopped cilantro stirred in at the end give a cool contrast to the warming spices. The soup is served warm with optional toppings including Mexican blend cheese, sour cream, and tortilla chips, which add creaminess and crunch. This makes for a filling, well-rounded meal with varied textures and mild heat.
The recipe notes suggest adjusting chili powder to taste depending on the enchilada sauce brand, and mention that fresh corn can be used instead of frozen by adding it with the quinoa. It’s convenient to reheat the soup gently or warm the beans and corn separately before combining. The recipe does not include nutritional info for the toppings. This soup highlights versatility in flavors and gradual cooking to deepen taste and tenderness.
Ingredients
- 2 (14.5 oz) cans chicken broth low-sodium
- 2 cups Red Enchilada Sauce canned, mild
- 1 (14.5 oz) can diced tomatoes
- 1 1/2 tsp ancho chili powder
- 1 1/2 tsp cumin ground
- salt freshly ground
- black pepper freshly ground
- 1 1/4 lbs chicken breast boneless skinless
- 1 onion halved from root to tip and peeled (also barely chop root off so onion stays intact, medium
- 2 cloves garlic pressed through a garlic crusher
- 2/3 cup quinoa dry
- 1 1/2 cups corn frozen
- 1 (14.5 oz) black beans canned, drained and rinsed
- 1 avocado diced
- 1/4 cup cilantro chopped
- Toppings:
- Mexican blend cheese sour cream and tortilla chips, shredded
Instructions
- To a 6 - 7 quart slow cooker add chicken broth, enchilada sauce, tomatoes, chili powder, cumin and season with salt and pepper to taste.
- Add in chicken, onion and garlic.
- Cover and cook on low heat until chicken has cooked through and is tender, about 6 hours, while adding in quinoa during the last 30 minutes of cooking (so at about 5 1/2 hours add quinoa).
- Remove onion and discard. Remove chicken and dice or shred.
- Add corn and black beans to soup and heat through.
- Return chicken to soup and stir in avocado and cilantro.
- Serve warm with cheese, sour cream and tortilla chips.
Notes
- Adjust chili powder based on the enchilada sauce brand used, as some are milder or more tomato-based.
- Fresh corn can replace frozen; add it along with quinoa during the last 30 minutes of cooking.
- For quicker reheating, warm the beans and corn separately before combining with the hot soup.
- Toppings like cheese, sour cream, and tortilla chips are optional and not included in nutritional calculations.
User Reviews
Overall Rating
5
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