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Slow Cooker Chicken Enchilada Quinoa Soup
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!
👥 5 Servings⏱️ Prep & Cook: 6h 20m⏳ Prep: 15 min🔥 Cook: 6h 5m👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- slow cooker
📝 Preparation Steps
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.
diced tomatoes1 (14.5 oz) can
2
Add in chicken, onion and garlic.
medium onion, (halved from root to tip and peeled (also barely chop root off so onion stays intact))1garlic, (pressed through a garlic crusher)2 cloves
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.
medium onion, (halved from root to tip and peeled (also barely chop root off so onion stays intact))1
5
Add corn and black beans to soup and heat through.
black beans, drained and rinsed1 (14.5 oz) can
6
Return chicken to soup and stir in avocado and cilantro.
avocado, (diced)1
7
Serve warm with cheese, sour cream and tortilla chips.
Nutrition Facts
calories
481 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
13 g
sugar Content
10 g
sodium Content
1349 mg
protein Content
40 g
cholesterol Content
72 mg
carbohydrate Content
60 g
saturated Fat Content
1 g
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