I have another delicious recipe to share with you. I wanted to make a soup that tasted like an enchilada, had quinoa in it, and was made in the slow cooker. Done, done, and done. You place everything in the slow cooker. Turn it on, walk away, and come back later to the most delicious dinner your family has had in ages. I’m telling you, make this tonight. You’ll thank me! Make sure you run your quinoa under cold water to rinse it off before using. Rinse and then shake the excess water out before adding into soup.
Chicken Enchilada Quinoa Soup
This recipe serves four adults.
1 pound boneless, skinless, chicken breasts
1 (15 ounce) can ranch-style beans (do not drain)
1½ cups quinoa (rinsed and drained)
1 (14 ounce) can enchilada sauce (I use mild)
1 (10 ounce) can Ro-Tel tomatoes
1 (4 ounce) can chopped green chiles
2 cups chicken stock
Salt and pepper
Green onions for garnish, chopped
Cheddar cheese for garnish, chopped
Place the chicken breasts, beans, quinoa, enchilada sauce, tomatoes, chilies, stock, and a big pinch of salt and pepper in the bottom of the slow cooker. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
When you’re ready to eat, remove the lid and shred the chicken inside the slow cooker using two forks. Next, ladle the soup into bowls and garnish it with green onions and cheese.
Mom, I hope you and your family enjoy this hearty soup. It’s perfect for enjoying on a crisp fall evening!
Shay Shull is a blogger, author of several cookbooks, and a proud mama of four young children.
If you don’t currently own a slow cooker, today is your day! As a thank you to all our Christian moms, we’re giving away two Crock Pots. Entering is easy. Just fill out the form below. You can enter between now and Friday, November 3.