Slow Cooker Chicken Enchilada Quinoa Soup
Friday, July 26, 2019
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Slow cooker chicken enchilada quinoa soup makes the perfect comforting meal to warm up with on a cold day. Full of zesty Mexican flavors and an easy "dump and forget about it" kind of meal.
Ingredients
Additional Topping Ideas:
Instructions
Ingredients
- 1 large boneless skinless chicken breast or two chicken thighs
- 1-1/4 cup quinoa uncooked, rinsed
- 1-1/2 cups corn frozen or canned
- 1-1/2 cups black beans
- 2 cloves garlic minced
- 1 medium red onion diced
- 1 jalapeno sliced or use 3 slices of pickled jalapenos
- 1 teaspoon cumin
- 1/4 - 1/2 teaspoon chili powder optional or to taste
- salt to taste
- 1 14-ounce can diced tomatoes with jalapenos
- 1-3/4 cups enchilada sauce homemade or canned
- 5 cups low sodium chicken broth or more for a thinner consistency
- fresh chopped cilantro for garnish
Additional Topping Ideas:
- sliced avocado
- shredded Colby jack cheese
- sour cream
- lime wedge
- tortilla chips
Instructions
- Lightly coat slow cooker with nonstick spray.
- Place chicken, quinoa, corn, black beans, garlic, onions, jalapeno and cumin in the bottom of slow cooker. Add diced tomatoes, enchilada sauce and pour in chicken broth.
- Stir until combined and cover with lid. over Cook on high for 2-3 hours or low for 5-6 hours.
- Remove chicken and shred with two forks. Return chicken back into slow cooker and stir to combine. Serve in bowls with fresh cilantro and toppings of your choice.