Oh, the joy of a simmering slow cooker on a crisp autumn day! This chicken enchilada quinoa soup is like a warm hug in a bowl—spicy, hearty, and oh-so-comforting. I remember the first time I made it; the aroma filled my home, competing only with the scent of freshly fallen leaves outside—pure magic.
Steps
- Combine chicken broth, enchilada sauce, diced tomatoes, chili powder, cumin, salt, and pepper in a 6-7 quart slow cooker. Add whole chicken breasts, halved onion, and minced garlic.
- Cook on low for approximately 6 hours, ensuring the chicken becomes tender. Introduce quinoa during the final 30 minutes of the cooking time.
- Remove the onion from the cooker and discard. Take out the chicken, shred it, and set it aside.
- Add corn and black beans to the slow cooker, allowing them to heat through. Then, return the shredded chicken to the pot.
- Mix in diced avocado and chopped cilantro just before serving. Serve the soup warm, topped with cheese, sour cream, and tortilla chips if desired.
Ingredients
- Low-sodium chicken broth (canned)
- Red enchilada sauce (canned)
- Diced tomatoes (canned)
- Chili powder
- Ground cumin
- Salt and pepper to taste
- Chicken breasts
- Onion
- Garlic
- Quinoa
- Corn
- Black beans
- Avocado
- Fresh cilantro
- Cheese (for topping)
- Sour cream (for topping)
- Tortilla chips (for topping)
Nutritional Values
Calories 2405 | Calories from Fat 450 | Fat 50g | Saturated Fat 5g | Cholesterol 360mg | Sodium 6745mg | Potassium 7300mg | Carbohydrates 300g | Fiber 65g | Sugar 50g | Protein 200g | Vitamin A 5225IU | Vitamin C 115.5mg | Calcium 490mg | Iron 29mg
FAQ
- Can I use pre-cooked quinoa for this soup?
- Yes, if you have cooked quinoa available, you can substitute it in the recipe. Add 2 cups of cooked quinoa and reduce the chicken broth by 1 cup, incorporating the quinoa towards the end of the cooking process.
- Is this soup spicy?
- The soup has a mild level of spice due to the enchilada sauce and chili powder. However, spice sensitivity varies, so you may find it a bit spicy depending on your tolerance. Consider using a milder sauce or reducing the chili powder if needed.
- Do I need to chop the onion for this recipe?
- No, you don’t need to chop the onion. Simply cut it in half and add it to the slow cooker. This method saves time and still infuses the soup with the onion’s flavor without adding extra crunch.
- What toppings pair well with this soup?
- The soup is delicious when served with toppings like cheese, sour cream, and tortilla chips. These add extra flavor and texture to the dish.
- Can fresh corn be used instead of canned corn?
- Yes, you can use fresh corn instead of canned. Simply add it to the slow cooker along with the quinoa for a fresh, sweet flavor.
Tips
- For a quicker preparation, simply halve the onion instead of chopping it. This saves time and still infuses the soup with flavor without the added crunch, as the onion may not fully soften during cooking.
- If you have pre-cooked quinoa, you can use it instead of dry quinoa. Add 2 cups of the cooked quinoa and reduce the chicken broth by 1 cup. Add the quinoa at the end of the cooking process to ensure it doesn’t become mushy.
- When selecting an enchilada sauce, keep in mind that even mild sauces can vary in spiciness. Taste the sauce beforehand and adjust the amount of chili powder to your preference, especially if you or your family are sensitive to spicy foods.
Equipment
- 6 or 7 quart slow cooker
