Laura Mariano
Slow Cooker Chicken Enchilada Quinoa Soup Recipe
This Slow Cooker Chicken Enchilada Quinoa Soup is a comforting and hearty dish that combines the flavors of enchiladas with the nutritious goodness of quinoa. It’s easy to prepare and perfect for busy weeknights!
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 cup quinoa, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (14-ounce) can diced tomatoes with green chilies
- 1 (10-ounce) can enchilada sauce
- 4 cups chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped (for garnish)
- Avocado, diced (for garnish, optional)
Instructions:
- Prepare the Ingredients:
- In the slow cooker, place the chicken breasts at the bottom.
- Add Other Ingredients:
- Add the rinsed quinoa, black beans, corn, diced tomatoes (with their juices), enchilada sauce, chicken broth, diced onion, minced garlic, cumin, chili powder, paprika, salt, and pepper.
- Cook:
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the quinoa is tender.
- Shred the Chicken:
- Once cooked, remove the chicken breasts from the soup and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine.
- Add Cheese:
- Stir in the shredded cheese until melted and well incorporated.
- Serve:
- Ladle the soup into bowls and garnish with fresh cilantro and diced avocado if desired.
Tips:
- Adjusting Spice: For a spicier soup, consider adding jalapeños or extra chili powder.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The soup can also be frozen for longer storage; just reheat before serving.
This soup is a delicious, nutritious meal that’s packed with flavor and perfect for chilly days. Enjoy!
