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Chicken Enchilada Quinoa Soup

Chicken Enchilada Quinoa Soup is hearty, flavorful, and easy to make in the slow cooker.
Author Karen @ The Tasty Bite

Ingredients

  • 1 lb boneless skinless chicken breasts cut into chunks
  • 1 cup Village Harvest Red Quinoa rinsed
  • 1 14 oz can kidney beans drained
  • 1 14 oz can pinto beans drained
  • 2 cloves garlic minced
  • 1 28 oz can diced tomatoes
  • 1 4 oz can diced green chilies
  • 1 cup fresh or frozen corn
  • 4 cups low sodium chicken broth
  • 2 cups water
  • 2 cups enchilada sauce
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • Optional toppings: shredded cheese cilantro, avocado, sour cream

Instructions

  • Add all ingredients except for toppings into a large slow cooker and mix well.
  • Cook for 3-4 hours on HIGH or 6-8 hours on LOW.
  • Serve with topping if desired.