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!

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

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.

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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 :P Ask anyone.

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Recipe

Crock-Pot Chicken Enchilada Soup

  • Prep Time: 5 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
Author: Lee Hersh
Yield: 8 sevings

Ingredients

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

Notes

*The longer you let the soup sit, the more water you will need to add to make it “soupy.”

Nutrition

  • Serving Size: 1/8
  • Calories: 391
  • Sugar: 8
  • Fat: 5
  • Carbohydrates: 61
  • Fiber: 14
  • Protein: 30

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

This post is sponsored by Ancient Harvest Quinoa. I was compensated and all opinions are my own. Thanks for supporting Fit Foodie Finds! 

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