Slow Cooker Mexican Quinoa Chicken Tortilla Soup

This hearty, comforting soup combines bold Mexican flavors with the nutritional boost of quinoa and lean chicken. Slow-cooked to perfection, it’s a one-pot meal loaded with beans, corn, tomatoes, and warm spices, then topped with melty cheese, creamy avocado, and crispy tortilla strips.

Why You Will Love This Recipe:

• Nutritious and protein-packed
• Easy dump-and-go slow cooker meal
• Cozy, bold flavors with just the right heat
• Naturally gluten-free and customizable
• Great for meal prep or feeding a crowd

Slow Cooker Mexican Quinoa Chicken Tortilla Soup

When cozy soup cravings meet the desire for bold flavor and healthy ingredients, this Mexican Quinoa Chicken Tortilla Soup comes to the rescue. It’s the kind of dish that hugs you from the inside out, with layers of spice, texture, and deep, comforting flavor.

This soup takes classic chicken tortilla soup and turns the nutrition dial up. Quinoa adds a hearty, nutty bite and extra protein, while black beans and corn make it a full, satisfying meal in one bowl. Chicken breasts slow-cook until juicy and shred effortlessly, soaking in every ounce of the spice-forward broth.

What really makes this soup sing is the depth of flavor that builds over hours in the slow cooker. It starts with a quick sauté of onion, garlic, and jalapeño (for that signature warmth), and then layers in tomatoes, enchilada sauce, and spices like cumin and chili powder.

It’s rich, but not heavy. Flavorful, but not overwhelming. And the toppings? Oh, the toppings. Sharp cheddar, creamy avocado, fresh cilantro, and crispy tortilla strips take it to the next level.

If you’re looking for a healthy comfort food that doesn’t skimp on flavor—or something simple you can throw in the slow cooker and come back to after work—this one’s for you.

It reheats beautifully, freezes well, and works with a variety of dietary preferences. Add more heat, tone it down, use chicken thighs instead of breasts, or even try it vegetarian—this soup plays well with your kitchen.

Servings: 6 servings

Time:

• Prep Time: 15 minutes
• Cook Time: 3.5 hours (on High) or 6 hours (on Low)
• Total Time: 3.5 to 6.5 hours

Ingredients:

• 1 pound boneless skinless chicken breasts or thighs
• 3/4 cup quinoa, rinsed
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (10 oz) diced tomatoes with green chilies
• 1 can (10 oz) red enchilada sauce
• 1/2 jalapeño, finely diced (optional)
• 1/2 cup yellow onion, diced
• 1 clove garlic, minced
• 1 can (15 oz) corn, drained
• 4 cups low-sodium chicken broth
• 1 1/2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped

For Serving:

• Shredded cheese (cheddar or Mexican blend)
• Sliced avocado
• Lime wedges
• Extra chopped cilantro
• Baked or fried tortilla strips or chips

Instructions:

1. (Optional but recommended) In a skillet or slow cooker with sauté function, heat a bit of olive oil. Add onions and sauté until soft, about 5-7 minutes. Add garlic and jalapeño and cook for another 30 seconds.
2. Stir in chili powder, cumin, salt, and pepper. Add diced tomatoes and scrape up any browned bits.
3. Transfer the sauté mixture to the slow cooker. Add quinoa, beans, corn, enchilada sauce, chicken broth, and raw chicken.
4. Stir well. Cover and cook on HIGH for 3.5 hours or LOW for 6 hours, until chicken is fully cooked and tender.
5. Remove chicken, shred it with two forks, and return it to the slow cooker. Add chopped cilantro.
6. Taste and adjust seasoning as needed. If desired, add a squeeze of lime.
7. Serve hot with toppings of choice.

Tips:

• Rinse quinoa thoroughly to avoid bitterness.
• Use thighs for richer flavor and more tender meat.
• For more heat, leave jalapeño seeds in or add chipotle.
• Garnish just before serving to keep toppings fresh and crisp.
• This soup freezes beautifully—store in portions for quick meals.