Slow Cooker Chicken Enchilada Quinoa Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A protein-rich slow-cooker soup with chicken, quinoa, black beans, and Mexican spices blended with enchilada sauce. Fresh cilantro, corn, and optional avocado add brightness to this hearty bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 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 tsp ancho chili powder**
- 1 1/2 tsp ground cumin
- Salt and freshly ground black pepper
- 1 1/4 lbs boneless skinless chicken breasts
- 1 medium onion, (halved from root to tip and peeled (also barely chop root off so onion stays intact))
- 2 cloves garlic, (pressed through a garlic crusher)
- 2/3 cup dry quinoa
- 1 1/2 cups frozen corn***
- 1 (14.5 oz) can black beans, drained and rinsed
- 1 avocado, (diced)
- 1/4 cup chopped cilantro
- Toppings:
- Shredded Mexican blend cheese, (sour cream and tortilla chips)
At a glance
PER SERVING · TIME 380M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 6h 5m
- Sodium
- 1504mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1470mg
- Calcium
- 156mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1504MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.