Enchilada soup is one of our favorites at home – the girls love it, daddy loves it, and I love it because it is so easy to make! This go-around, I decided to add quinoa for a little more texture and flavor, and for all of the obvious nutritional benefits. We went through the first batch so quickly that I made another double-batch the next day because we were still craving it!
I can’t believe that this was the first time I had made soup with quinoa – I will definitely be adding it to more (if not all) of my broth-based soups from now on. On the first day – it added such great texture, and on the second day – it had almost completely absorbed into the broth, you would have never known it was there. So, even if you aren’t huge on the texture, you could easily just let the quinoa cook into the broth until its soft – and still get all of the fiber, protein and nutrients that are packed into those little seeds!
This soup also makes an excellent meal for a crowd. It’s easy to make in advance, very filling – and everyone can top it just the way they like.
Crockpot Quinoa & Chicken Enchilada Soup
1 tablespoon olive oil
1/2 onion, diced
1 clove garlic, minced
1 teaspoon cumin
1 chicken breast (use two if they are small)
3 cups chicken broth or stock
1 (14-ounce) can red enchilada sauce (I use mild)
1 (10-ounce) can petite diced tomatoes
2 (15-ounce) cans black beans, drained
1 1/2 cups corn (I use about 1/2 of a 16-ounce frozen bag)
1/2 bunch cilantro, chopped
1 cup chicken broth
1/2 cup quinoa
Fresh lime wedges
Flour or corn tortillas – cut or torn into pieces
1. Heat olive oil in a small pan over medium heat. Add in diced onions, garlic and cumin. Saute until onions are tender.
2. Add chicken, 3 cups of broth, enchilada sauce, and sauteed onions into the crockpot. Cover and cook on low for 6-8 hours, or high for 4-6 hours, until the chicken is cooked through.
3. Remove the chicken from broth, and shred. I let my KitchenAid do the work for me – just put the meat in the bowl, and mix on low with the paddle attachment until it is perfectly shredded.
4. Return the chicken to the crockpot. Add in the tomatoes (including the liquid), black beans and corn. Heat on low for about 1 hour.
5. While the soup is heating through, prepare the quinoa by first rinsing it very well. In a small sauce pan bring 1 cup chicken broth to a boil with the rinsed quinoa. Cover, reduce heat, and let simmer about 15 minutes. Remove from heat, and let sit covered for 5 more minutes.
6. When the soup is ready to serve, add in quinoa and chopped cilantro. Serve topped with sour cream, shredded cheese, lime wedges, cilantro, avocado, chips or tortillas, and a little dash of hot sauce.