Slow Cooker Chicken Enchilada Quinoa Soup Recipe
Recipe By Cooking Classy
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
4.5
23 Rating -
Rate
Non Vegdiet
6hr 20minstotal
15minsPrep
6hr 5minsCook
6hr 20m.total
15m.Prep
6hr 5m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Slow Cooker Chicken Enchilada Quinoa Soup Recipe
- 0.40 can Low sodium chicken broth
- 0.40 cup Canned mild red enchilada sauce
- 1/5 can Diced tomatoes
- 0.30 teaspoon Ancho chili powder
- 0.30 teaspoon Ground cumin
- As required Salt and freshly ground black pepper
- 1/4 pound Boneless skinless chicken breasts
- 1/5 Medium onion, halved from root to tip and peeled
- 0.40 Cloves garlic, pressed through a garlic crusher
- 0.13 cup Dry quinoa
- 0.30 cup Frozen corn
- 1/5 can Black beans, drained and rinsed
- 1/5 Avocado, diced
- 1/20 cup Chopped cilantro
- As required Toppings
- As required Shredded mexican blend cheese, sour cream and tortilla chips
Nutrition
value
value
383
calories per serving
20 g Fat27 g Protein23 g Carbs10 g FiberOther
Current Totals
- Fat20g
- Protein27g
- Carbs23g
- Fiber10g
MacroNutrients
- Carbs23g
- Protein27g
- Fiber10g
Fats
- Fat20g
Vitamins & Minerals
- Calcium154mg
- Iron6mg
- Vitamin A497mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B9110mcg
- Vitamin B120mcg
- Vitamin C17mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium107mg
- Manganese< 1mg
- Phosphorus297mg
- Selenium25mcg
- Zinc4mg
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
Recipe By Cooking Classy