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.
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
- â…”cupdry 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
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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.
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Add in chicken, onion, and garlic.
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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.
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Remove onion and discard. Remove the chicken and dice or shred.
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Add corn and black beans to soup and heat through.
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Return chicken to soup and stir in avocado and cilantro.
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Serve warm with cheese, sour cream, and tortilla chips.
Nutrition
- Calories:Â 536.58kcal
- Fat:Â 19.22g
- Saturated Fat:Â 4.26g
- Trans Fat:Â 0.12g
- Monounsaturated Fat:Â 8.95g
- Polyunsaturated Fat:Â 4.16g
- Carbohydrates:Â 56.33g
- Fiber:Â 15.33g
- Sugar:Â 11.85g
- Protein:Â 37.94g
- Cholesterol:Â 75.86mg
- Sodium:Â 1753.21mg
- Calcium:Â 117.97mg
- Potassium:Â 1198.07mg
- Iron:Â 5.83mg
- Vitamin A: 66.43µg
- Vitamin C:Â 23.62mg
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