This protein rich recipe is a breeze to prep and the end result is brimming with well seasoned, fresh mexican flavors. all the goodness of chicken enchiladas transformed into a hearty bowl of soup
Ingredients For Slow Cooker Chicken Enchilada Quinoa Soup Recipe
2 can Low sodium chicken broth
2 cup Canned mild red enchilada sauce
1 can Diced tomatoes
1.5 teaspoon Ancho chili powder
1.5 teaspoon Ground cumin
Salt and freshly ground black pepper
1.25 pound Boneless skinless chicken breasts
1 Medium onion, halved from root to tip and peeled
2 Cloves garlic, pressed through a garlic crusher
0.6699999999999999 cup Dry quinoa
1.5 cup Frozen corn
1 can Black beans, drained and rinsed
1 Avocado, diced
0.25 cup Chopped cilantro
Toppings
Shredded mexican blend cheese, sour cream and tortilla chips
Nutrition value
383
calories per serving
20 g Fat27 g Protein23 g Carbs10 g FiberOther
Current Totals
20 g Fat
27 g Protein
23 g Carbs
10 g Fiber
MacroNutrients
Carbs
23 g
Protein
27 g
Fiber
10 g
Fats
Fat
20 g
Vitamins & Minerals
Calcium
154 mg
Iron
6 mg
Vitamin A
497 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
1 mg
Vitamin B9
110 mcg
Vitamin B12
0 mcg
Vitamin C
17 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
107 mg
Manganese
1 mg
Phosphorus
297 mg
Selenium
25 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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