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Slow Cooker Chicken Enchilada Quinoa Soup
5 from 24 votes

Slow Cooker Chicken Enchilada Quinoa Soup

This chicken enchilada quinoa soup combines shredded chicken, quinoa, black beans, and corn in a flavorful broth of enchilada sauce, tomatoes, and spices. The slow cooker method tenderizes the chicken while fully developing the spices. Fresh avocado and cilantro are stirred in for brightness and creaminess at the end. Toppings like shredded cheese, sour cream, and tortilla chips add texture and richness when served.

Prep Time
15 mins
Cook Time
6 hrs 5 mins
Total Time
6 hrs 20 mins
Servings: 5
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. To a 6 - 7 quart slow cooker add chicken broth, enchilada sauce, tomatoes, chili powder, cumin and season with salt and pepper to taste. 
  2. Add in chicken, onion and garlic. 
  3. 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). 
  4. Remove onion and discard. Remove chicken and dice or shred.
  5. Add corn and black beans to soup and heat through. 
  6. Return chicken to soup and stir in avocado and cilantro. 
  7. 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.