Name: Slow Cooker Enchilada Quinoa Chicken Soup Recipe
Prep time: 15 min
Cook time: 6 h 5 min
Yield: 5
Ingredients: 29 oz canned chicken broth; 2 cups mild red enchilada sauce; 14.5 oz canned tomatoes; 1½ tsp ancho chili powder; 1½ tsp ground cumin; Salt and ground black pepper; 1¼ lbs chicken breasts; 1 onion; 2 garlic cloves; ⅔ cup Dry Quinoa; 1½ cups frozen corn; 14.5 oz canned black beans; 1 avocado; ¼ cup cilantro; For The Toppings:; Mexican blend cheese; sour cream; tortilla chips

Slow Cooker Enchilada Quinoa Chicken Soup Recipe

How To Make Slow Cooker Enchilada Quinoa Chicken Soup Recipe

Quinoa chicken soup is perfect for individuals who need a quick, healthy dinner. This recipe features all the flavors you love in a chicken enchilada.

Preparation: 15 minutes

Cooking: 6 hours 5 minutes

Total: 6 hours 20 minutes

Serves:

Ingredients

29ozcanned chicken broth,low sodium
2cupsmild red enchilada sauce
14.5ozcanned tomatoes,diced
1½tspancho chili powder
1½tspground cumin
salt and ground black pepper
1¼lbschicken breasts,boneless, skinless
1onion,medium, halved, peeled
2garlic cloves,pressed through a garlic crusher, or minced
⅔cupdry quinoa
1½cupsfrozen corn
14.5ozcanned black beans,drained and rinsed
1avocado,diced
¼cupcilantro,chopped

For The Toppings:

Mexican blend cheese,shredded
sour cream
tortilla chips

Instructions

To a 6 to 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 for about 6 hours, until the chicken has cooked through and is tender while adding in quinoa during the last 30 minutes of cooking.
Remove onion and discard. Remove the 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.