Healthy Eating

CROCK-POT CHICKEN QUINOA ENCHILADA SOUP

Whip out that crock-pot and pile in all of your favorite ingredients to make this stupid-easy Crock-Pot Chicken Quinoa Enchilada Soup!

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One of the first series I ever did on FFF was One-Pot Sundays. Each Sunday during the fall/winter, I would post a meal that could be prepped in a single pot. Ie: Crock-Pot Maple Cinnamon Steel Cut Oats, Cashew Chicken Quinoa Bake, and Roasted Red Pepper Quinoa Chili. I loved the series, you loved the series, so I decided that I was going to amp up my one-pot meals this winter…just for you.

And me. Duh.

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My inspiration for this recipe actually comes from my good friend Abbie! We do dinners together often and the other week she made a very similar rendition to this Chicken Quinoa Enchilada Soup, except for hers was made on the stove top. Abbie and I are alike in that when we are cooking for ourselves (or our families), we NEVER write anything down or measure. Add a little bit of this and a little bit of that and maybe some more of that and voila. Dinner is served!

I tell you, Abbie is one of the best non-measuring cooks I’ve ever met.

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You pretty much throw all of the ingredients, RAW, into a big ol’ crock-pot and let it simmer. That’s one of the reasons why I love quinoa so much. It’s such an easy seed to throw into crock-pot soup or chili because it will for sure cook AND give the dish a boost of protein and texture. Ancient Harvest Quinoa’s Tri-Color Harmony Blend is definitely my fav. I’ve always got like 3 boxes in my cabinet at all time.

Once the chicken is fully cooked (about 3 hours in on high) you remove it, shred it, and put it back in for a few more minutes of simmer time. This recipe is actually difficult to mess up. If you are looking for a healthier enchilada sauce, I recommend Frontera Foods because the ingredient list is pretty short. Or…you can make your own!

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I topped my soup with fresh avocado and some Colby jack cheese.

Don’t forget the tortilla chips. I’ll take any excuse to eat tortilla chips with a meal  Ask anyone. crock-pot-chicken-quinoa-enchilada-soup5

Ingredients
  • 2 large chicken breasts
  • 1 cup Ancient Harvest Tri-Color Harmony Quinoa, uncooked
  • 1 15 oz. can black beans, rinsed
  • 1 15 oz. can kidney beans, rinsed
  • 1 15 oz. can white northern beans, rinsed
  • 1 15 oz. can sweet corn
  • 1 28 oz. can diced tomatoes
  • 1 4 oz. can diced green chilies
  • 4 cups low sodium chicken broth
  • 2 cups water*
  • 2 cups enchilada sauce (I used Frontera Foods)
  • 4 tablespoons chili powder
  • 2 teaspoons garlic powder
  • salt, to taste
Instructions
  1. Place 2 large chicken breasts on the bottom of a large crock-pot. Then, place the rest of the ingredients on top.
  2. Turn crock-pot to high and let cook for 3 hours.
  3. Then, remove chicken breasts and shred with 2 forks. Place back in the crock-pot and let cook for an hour longer.
  4. Top with fresh avocado, shredded cheese, and tortilla chips

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