Slow Cooker Chicken Enchilada Quinoa Soup

This is a great crockpot recipe. I used the Mild El Paso enchilada sauce and I added chopped yellow onion. I froze the leftovers in a gallon ziplock baggie. I will definitely be adding this to my regular dinner recipes!

This protein rich recipe is a breeze to prep and the end result is brimming with well seasoned, fresh Mexican flavors. All the goodness of chicken enchiladas transformed into a hearty bowl of soup!

Servings : 5
Prep Time : 15 minutes
Cook Time : 6 hours 5 minutes
Total Time : 6 hours 20 minutes


  • 2 (14.5 oz) cans low-sodium chicken broth
  • 2 cups canned mild red enchilada sauce
  • 1 (14.5 oz) can diced tomatoes
  • 1 1/2 tsp ancho chili powder**
  • 1 1/2 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1 1/4 lbs boneless skinless chicken breasts
  • 1 medium onion, halved from root to tip and peeled (also barely chop root off so onion stays intact)
  • 2 cloves garlic, pressed through a garlic crusher
  • 2/3 cup dry quinoa
  • 1 1/2 cups frozen corn***
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 avocado, diced
  • 1/4 cup chopped cilantro

Toppings : Shredded Mexican blend cheese, sour cream and tortilla chips

Get the Instructions ===>>

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