Chicken Enchilada Soup with Nutritious Quinoa
So I guess it’s time to get back to real food instead of sharing desserts all week. December was nice with the cookies nearly every day and the sweets galore but I guess it’s a good thing it only happens one month out of the year. Now to get back to easy, healthy dinners. Lately I’m loving this Slow Cooker Chicken Enchilada Quinoa Soup, I’ve made it probably 6 times already! The first few times I made it with chicken thighs and corn tortillas then I decided I didn’t love the texture of the chicken thighs so I switched to chicken breasts and I wanted to make it even healthier so I swapped the corn tortillas for quinoa. I also added in some avocados because avocados always go well in Mexican soup right? This is a recipe you’ll want to have every week it’s so good! You can’t go wrong with a big cozy bowl of it.
Ingredients You’ll Need for This Recipe
Cans – low sodium chicken broth, red enchilada sauce, diced tomatoes Spices – chili powder, cumin, S&P Chicken breasts Veggies – onion, garlic, corn, avocado, cilantro Quinoa Toppings – cheese, sour cream, tortilla chips
Equipment You’ll Need
A 6 or 7 quart slow cooker will be needed for this recipe.
How do You Make Enchilada Soup?
To a slow cooker add canned ingredients and spices. Add in chicken, onion and garlic. Cover and cook on low heat until chicken is tender, about 6 hours, while adding in quinoa during the last 30 minutes of cooking. Discard onion. Shred chicken. Add corn and black beans to soup and heat through. Return chicken to soup and stir in avocado and cilantro. Serve warm with toppings.
A Dump and Go Recipe!
This is one of the easiest soups ever! It requires minimal prep it’s mostly a dump and cook kind of recipe. You don’t even need to chop the onion! And I actually recommend that you don’t chop the onion because not only does it save time to just split it in half but after only 6 hours of cooking the onions didn’t seem to be fully softened yet when I did chop them up. So by halving it you still get all the nice depth of flavor from the onion without the extra effort or added crunch.
Can I Use Left Over Cooked Quinoa?
If you’ve already got cooked quinoa on hand you can use that instead of using dry, I’d add 2 cups and also I’d reduce the broth by 1 cup, and wait until the end to add it.
Is this Soup Spicy?
Do note that even by using a mild enchilada sauce some of you may still find it a little spicy, some are more sensitive to chili powders than others. My family still loves it, even my kids it’s not to spicy for them but I thought I better note just in case.
More Mexican Soup Recipes You’ll Love
Slow Cooker Chicken Tortilla Soup Creamy Mexican Corn Chowder Chicken Avocado Lime Soup Mexican Lentil Soup
