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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.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings 6

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
 

  • (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.
  • Stir in chili powder, cumin, salt, and pepper. Add diced tomatoes and scrape up any browned bits.
  • Transfer the sauté mixture to the slow cooker. Add quinoa, beans, corn, enchilada sauce, chicken broth, and raw chicken.
  • Stir well. Cover and cook on HIGH for 3.5 hours or LOW for 6 hours, until chicken is fully cooked and tender.
  • Remove chicken, shred it with two forks, and return it to the slow cooker. Add chopped cilantro.
  • Taste and adjust seasoning as needed. If desired, add a squeeze of lime.
  • Serve hot with toppings of choice.

Notes

  • 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.