How do I make Slow Cooker Chicken Enchilada Quinoa Soup?

To make Slow Cooker Chicken Enchilada Quinoa Soup, combine diced chicken breast, onion, garlic, enchilada sauce, canned tomatoes, and broth in a slow cooker. Cook on low for about 6 hours until the chicken is tender. About 30 minutes before serving, add rinsed quinoa to the soup. Once cooked, remove the onion pieces, shred the chicken, and stir in canned corn and black beans. Warm through, then mix in chopped avocado and cilantro. Serve with optional toppings like shredded cheese or sour cream.

Can I prepare this soup using leftover cooked quinoa instead of dry quinoa?

Yes, you can use leftover cooked quinoa. Add about 2 cups of cooked quinoa to the soup during the last 10 minutes of cooking and reduce the amount of broth by 1 cup to keep the soup from becoming too watery. Adding cooked quinoa near the end prevents it from overcooking and becoming mushy.

Is this Slow Cooker Chicken Enchilada Quinoa Soup suitable for kids who are sensitive to spicy foods?

Generally, this soup has a mild level of spiciness due to the enchilada sauce and chili powders used, making it suitable for most children. If you prefer, choose a mild enchilada sauce or reduce the chili powder to lower the heat. You can also offer toppings like sour cream or cheese to help reduce the perception of spice.

What are some good toppings to add to the enchilada quinoa soup?

Popular toppings include shredded cheddar or Monterey Jack cheese, sour cream, diced avocado, fresh cilantro, sliced jalapeños, and crushed tortilla chips. These add texture and flavor, enhancing the overall experience of the soup without affecting the cooking time.

How can I store and reheat leftover enchilada quinoa soup?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently on the stove over medium heat, stirring occasionally. If the soup thickens too much, add a little broth or water to reach your preferred consistency. This soup also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Slow Cooker Chicken Enchilada Quinoa Soup For Easy Meals

Ingredients

Scale

2 (14.5 oz) cans low sodium chicken broth

2 cups canned mild red enchilada sauce

1 (14.5 oz) can diced tomatoes

1 1/2 teaspoons ancho chili powder

1 1/2 teaspoons cumin

Salt and pepper to taste

1 1/4 pounds chicken breasts

1 medium onion, halved and peeled

2 cloves garlic, pressed

2/3 cup dry quinoa

1 1/2 cups corn

1 (14.5 oz) can black beans, drained and rinsed

1 avocado, diced

1/4 cup chopped cilantro

Shredded cheese (such as a Mexican blend)

Sour cream

Tortilla chips

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Instructions

1-Add 2 (14.5 oz) cans low sodium chicken broth, 2 cups canned mild red enchilada sauce, 1 (14.5 oz) can diced tomatoes, 1 1/2 teaspoons ancho chili powder, 1 1/2 teaspoons cumin, salt, and pepper to a 6 to 7 quart slow cooker.

2-Add 1 1/4 pounds chicken breasts, 1 medium onion (halved and peeled, kept mostly intact), and 2 cloves garlic (pressed).

3-Cover and cook on low heat for about 6 hours until the chicken is tender. Add 2/3 cup dry quinoa during the last 30 minutes of cooking.

4-Remove and discard the onion, then shred or dice the chicken.

5-Stir in 1 1/2 cups corn and 1 (14.5 oz) can black beans (drained and rinsed) and heat through.

6-Return the shredded chicken to the soup and add 1 diced avocado and 1/4 cup chopped cilantro.

7-Serve warm with optional toppings like shredded cheese, sour cream, and tortilla chips.

Last Step:

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Notes

🕒 Halve the onion instead of chopping to save prep time and avoid crunchy pieces.
🍴 Use leftover cooked quinoa if available; reduce chicken broth accordingly.
🌶️ Adjust ancho chili powder for preferred heat level; mild enchilada sauce may still be spicy.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooking
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 bowl
Calories: 481
Sugar: 10 grams
Sodium: 1349 milligrams
Fat: 10 grams
Saturated Fat: 1 gram
Carbohydrates: 60 grams
Fiber: 13 grams
Protein: 40 grams
Cholesterol: 72 milligrams