Slow Cooker Enchilada Quinoa Chicken Soup Recipe

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



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

For The Toppings:

  • Mexican blend cheese,shredded
  • sour cream
  • tortilla chips


  1. 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.

  2. Add in chicken, onion, and garlic.

  3. 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.

  4. Remove onion and discard. Remove the 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.


  • Calories: 536.58kcal
  • Fat: 19.22g
  • Saturated Fat: 4.26g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 8.95g
  • Polyunsaturated Fat: 4.16g
  • Carbohydrates: 56.33g
  • Fiber: 15.33g
  • Sugar: 11.85g
  • Protein: 37.94g
  • Cholesterol: 75.86mg
  • Sodium: 1753.21mg
  • Calcium: 117.97mg
  • Potassium: 1198.07mg
  • Iron: 5.83mg
  • Vitamin A: 66.43µg
  • Vitamin C: 23.62mg
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