Slow Cooker Chicken Enchilada Quinoa Soup


Chicken Enchilada Soup made easy thanks to the slow cooker! 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!

Slow Cooker Chicken Enchilada Soup with Quinoa

Chicken Enchilada Soup with Nutritious Quinoa

So I guess it’s time to get back to real food instead of sharing desserts all week. December was nice with the cookies nearly every day and the sweets galore but I guess it’s a good thing it only happens one month out of the year.

Now to get back to easy, healthy dinners. Lately I’m loving this Slow Cooker Chicken Enchilada Quinoa Soup, I’ve made it probably 6 times already!


The first few times I made it with chicken thighs and corn tortillas then I decided I didn’t love the texture of the chicken thighs so I switched to chicken breasts and I wanted to make it even healthier so I swapped the corn tortillas for quinoa.

I also added in some avocados because avocados always go well in Mexican soup right?

This is a recipe you’ll want to have every week it’s so good! You can’t go wrong with a big cozy bowl of it.

Close up image of chicken enchilada soup in a ladle in center of slow cooker. Ingredients showing include shredded chicken, black beans, corn, tomatoes, avocado and spiced broth.

Ingredients You’ll Need for This Recipe

  • Cans – low sodium chicken broth, red enchilada sauce, diced tomatoes
  • Spices – chili powder, cumin, S&P
  • Chicken breasts
  • Veggies – onion, garlic, corn, avocado, cilantro
  • Quinoa
  • Toppings – cheese, sour cream, tortilla chips

Equipment You’ll Need

A 6 or 7 quart slow cooker will be needed for this recipe.

How do You Make Enchilada Soup?

  • To a slow cooker add canned ingredients and spices.
  • Add in chicken, onion and garlic.
  • Cover and cook on low heat until chicken is tender, about 6 hours, while adding in quinoa during the last 30 minutes of cooking.
  • Discard onion. Shred chicken.
  • Add corn and black beans to soup and heat through.
  • Return chicken to soup and stir in avocado and cilantro.
  • Serve warm with toppings.

Chicken Enchilada Soup in a slow cooker.

A Dump and Go Recipe!

This is one of the easiest soups ever! It requires minimal prep it’s mostly a dump and cook kind of recipe. You don’t even need to chop the onion!

And I actually recommend that you don’t chop the onion because not only does it save time to just split it in half but after only 6 hours of cooking the onions didn’t seem to be fully softened yet when I did chop them up. So by halving it you still get all the nice depth of flavor from the onion without the extra effort or added crunch.

Can I Use Left Over Cooked Quinoa?

If you’ve already got cooked quinoa on hand you can use that instead of using dry, I’d add 2 cups and also I’d reduce the broth by 1 cup, and wait until the end to add it.

Is this Soup Spicy?

Do note that even by using a mild enchilada sauce some of you may still find it a little spicy, some are more sensitive to chili powders than others. My family still loves it, even my kids it’s not to spicy for them but I thought I better note just in case.

Slow Cooker Chicken Enchilada Soup in a single serve white bowl.

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Slow Cooker Chicken Enchilada Quinoa Soup

5 from 5 votes

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!

Course: Main Course
Cuisine: Mexican
Keyword: Chicken Enchilada Soup
Prep Time: 15 minutes
Cook Time: 6 hours 5 minutes
Total Time: 6 hours 20 minutes
Servings: 5
Calories: 481 kcal
Author: Jaclyn


  • 2 (14.5 oz) cans low-sodium chicken broth
  • 2 cups canned mild red enchilada sauce
  • 1 (14.5 oz) can diced tomatoes
  • 1 1/2 tsp ancho chili powder**
  • 1 1/2 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1 1/4 lbs boneless skinless chicken breasts
  • 1 medium onion, halved from root to tip and peeled (also barely chop root off so onion stays intact)
  • 2 cloves garlic, pressed through a garlic crusher
  • 2/3 cup dry quinoa
  • 1 1/2 cups frozen corn***
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1 avocado, diced
  • 1/4 cup chopped cilantro
  • Toppings:
  • Shredded Mexican blend cheese, sour cream and tortilla chips


  1. To a 6 - 7 quart slow cooker add chicken broth, enchilada sauce, tomatoes, chili powder, cumin and season with salt and pepper to taste. 

  2. Add in chicken, onion and garlic. 
  3. Cover and cook on low heat until chicken has cooked through and is tender, about 6 hours, while adding in quinoa during the last 30 minutes of cooking (so at about 5 1/2 hours add quinoa). 
  4. Remove onion and discard. Remove chicken and dice or shred.
  5. Add corn and black beans to soup and heat through. 
  6. Return chicken to soup and stir in avocado and cilantro. 
  7. Serve warm with cheese, sour cream and tortilla chips.

Recipe Notes

  1. I've tested La Victoria and Las Palmas since they were chili based sauces. I liked La Victoria but not Las Palmas it tasted almost bitter. Next I'd like to try Old El Paso, if you do try it please let me know how you like it. I think it may need more chili powder though as it is tomato based.
  2. Adjust this to taste. You may want a little more depending on the brand of enchilada sauce used some are more chili pepper based than others.
  3. You can warm this in the microwave in water first then drain if you don't wait to wait for it to warm in the soup. Fresh corn can be used instead, add with quinoa.
  4. Nutritional info does not include toppings.
  5. Recipe source: Cooking Classy
Nutrition Facts
Slow Cooker Chicken Enchilada Quinoa Soup
Amount Per Serving
Calories 481 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 72mg 24%
Sodium 1349mg 56%
Potassium 1460mg 42%
Total Carbohydrates 60g 20%
Dietary Fiber 13g 52%
Sugars 10g
Protein 40g 80%
Vitamin A 20.9%
Vitamin C 28%
Calcium 9.8%
Iron 32.3%
* Percent Daily Values are based on a 2000 calorie diet.


  • Debra Anne Johnsen: This is the best and easiest recipe. Have made it so many times now, my go to when guests come over. I usually add extra chicken! And the fact that it has 40 grams of protein is a bonus! November 7, 2018 at 10:12am Reply

  • Kim: This was in a restaurant/Cali – nurses made. No meat chicken but blk beans. Was so so good! Fresh ingredients not fussy. But a cool change and a must! Lime chips toasteeee! In oven for a few seconds. Pops the flavor even more…Chicken Avocado Soup too! Get in the fresh Food move! (Nse parents owned restaurant) Was a cute owned food chain? March 2, 2018 at 1:06pm Reply

  • Maxine: How long do you think it would take to make on a stove top? Any other tips? I don’t have a slow cooker but this is making my mouth water December 30, 2017 at 2:32pm Reply

  • Debbie: Made it last night and we loved it! October 30, 2017 at 6:22am Reply

    • Jaclyn: So happy to hear it! Thanks for your review Debbie! October 30, 2017 at 10:29am Reply

  • Leo: Tried this today and it was the best soup I have ever made! Thank you for sharing! October 27, 2017 at 1:35am Reply

    • Jaclyn: What a compliment! Thanks Leo!! October 27, 2017 at 1:43pm Reply

  • Ann: This looks delicious! Our problem over here is that because of acid reflux, we can’t do anything spicy. How could I make this without the enchilada sauce? October 8, 2017 at 5:43pm Reply

    • Ann: Any ideas for me? October 30, 2017 at 10:46am Reply

      • Ellen: Just make without enchilada sauce. I do it all the time and it’s great either way 👍🏻 August 26, 2018 at 3:24pm Reply

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