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Crock-Pot Chicken Enchilada Soup

Transform your favorite Mexican dinner into a nourishing, set-it-and-forget-it masterpiece with this Crock-Pot Chicken Enchilada Soup. This recipe is the definition of "dump-and-go" convenience, combining succulent chicken breasts with a colorful trio of beans and a modern superfood twist: tri-color quinoa. Simmered in a bold, savory enchilada sauce and a blend of smoky spices, this soup delivers a complex, restaurant-quality flavor profile with almost zero active prep time. It’s the perfect high-fiber, high-protein solution for anyone looking to fuel their body without spending hours in the kitchen.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Servings: 10

Ingredients

  • 2 Large Chicken Breasts
  • 1 cup Tri-Color Quinoa uncooked
  • 1 can 15 oz Black Beans, rinsed and drained
  • 1 can 15 oz Kidney Beans, rinsed and drained
  • 1 can 15 oz White Northern Beans, rinsed and drained
  • 1 can 15 oz Sweet Corn (undrained or drained, per preference)
  • 1 can 28 oz Diced Tomatoes
  • 1 can 4 oz Diced Green Chilies
  • 2 cups Red Enchilada Sauce
  • 4 cups Low-Sodium Chicken Broth
  • 2 cups Water
  • 4 tbsp Chili Powder
  • 2 tsp Garlic Powder
  • To Taste: Salt
  • For Garnish: Fresh Avocado Shredded Cheese, Tortilla Chips, and Fresh Cilantro

Instructions

  • Layer the Crock-Pot: Place the two large chicken breasts directly on the bottom of a 6-quart (or larger) slow cooker.
  • Add the Components: Pour the uncooked quinoa, all three types of beans, sweet corn, diced tomatoes, and green chilies over the top of the chicken.
  • Season and Pour: Add the chili powder and garlic powder. Pour in the enchilada sauce, chicken broth, and water. Stir the top layer slightly to distribute the spices (the chicken should stay on the bottom).
  • The First Cook: Cover and set the crock-pot to High for 3 hours.
  • Shred the Chicken: After 3 hours, carefully remove the chicken breasts and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces.
  • The Final Simmer: Return the shredded chicken to the crock-pot. Give everything a good stir—the quinoa should be fluffy and the broth slightly thickened. Cook on High for one additional hour.
  • Final Seasoning: Taste the soup and add salt as needed. The flavors will have intensified, so season carefully.
  • Serve and Garnish: Ladle the hot soup into deep bowls. Top generously with sliced avocado, shredded cheese, and crushed tortilla chips for a perfect finish.

Notes

  • Quinoa Expansion: Quinoa grows significantly when cooked. If the soup becomes too thick for your liking during the final hour, simply add an extra splash of broth or water.
  • Spice Level: This soup is generally mild to medium. For more heat, add a diced jalapeño or a few dashes of your favorite hot sauce.
  • Make-Ahead: This is an excellent recipe for freezing. Let the soup cool completely before transferring to freezer-safe bags. It will stay fresh for up to 3 months.
  • Chicken Thighs: For an even richer flavor, you can substitute the chicken breasts with boneless, skinless chicken thighs.