Hearty Slow Cooker Quinoa & Chicken Tortilla Soup
Healthy, packed with protein & fiber, and made in the slow cooker this soup is perfect for cold weather. So delicious and warm, this soup is perfect for meal prepping dinner on a busy day.
Ingredients
- 2 Large Chicken Breasts
- 1 cup Uncooked Quinoa
- 15 oz Black Beans drained and rinsed
- 15 oz Kidney Beans drained and rinsed
- 15 oz White Northern Beans drained and rinsed
- 15 oz Sweet Corn
- 15 oz Diced Tomatoes
- 4 oz Diced Green Chiles
- 19 oz Red Enchilada Sauce
- 4 tsp Chili Powder
- 2 tsp Garlic Powder
- 4 cups Chicken Broth
- 2 cups Water
- Salt & pepper to taste
- Cilantro for garnish
- Shredded cheese for garnish
- Tortilla strips for garnish
- Greek yogurt for garnish
- Cubed avocado for garnish
Instructions
- Place both chicken breasts into a slow cooker and add all ingredients on top (besides ingredients meant to be used as for garnish).
- Cook in slow cooker on high for 3 hours, remove and shred the chicken, add shredded chicken back in, and cook on low for another hour.
- Add salt & pepper to taste and top with your favorite garnishes! We love avocado, greek yogurt, cilantro, shredded cheese, and tortilla strips.
- Serve warm and enjoy!