Slow Cooker Chicken Quinoa Soup

5 / 5 (2 reviews) No Comments

Slow cooker chicken quinoa soup recipe with poblano chiles

Slow Cooker Chicken Quinoa Soup with Poblano Chilies

This slow cooker chicken quinoa soup with poblano chilies is very tasty and easy to put together! My favorite thing about this recipe is that it only takes about 10-minutes to prep, and then I can just throw it in the slow cooker and wait for it to be ready.

Another great thing about this recipe is that you can make extra and freeze it for later! I love freezer meals because they’re just so convenient and easy. Check out our list of 50 healthy make-ahead freezer meals for more recipe ideas.

Ingredients

Don’t be intimidated by the long list of ingredients for this slow cooker chicken quinoa soup! It may look like a lot but you probably already have some of the ingredients on hand, and the others aren’t hard to find. You can even find groceries on Amazon now!

By the way, if you don’t have any chicken broth on hand, you can make your own with our fat-free chicken broth recipe. The recipe makes extra so you can freeze some and store it away for other recipes that use chicken broth.

Recommended Slow Cooker

If you don’t have a slow cooker already, you should definitely get one! They’re not too expensive, and they’re amazing for easy, stress-free dinners. Here’s one from Amazon that we recommend:

crockpot

Crock-Pot Cook’ N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steel

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Slow Cooker Chicken Quinoa Soup

5 / 5 (2 reviews)
Prep Time: 10 mins | Cook Time: 5-9 hours
Yield: 10 cups | Serves: 10 servings

Ingredients

  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 4 large poblano peppers or other mild chiles or bell peppers, roasted, seeded, and diced
  • 1 teaspoon cumin
  • 1 chicken breast (use two if they are small)
  • 3 cups chicken broth or stock
  • 1 (14-ounce) can red enchilada sauce (I use mild)
  • 1 (10-ounce) can petite diced tomatoes
  • 1 (15-ounce) can black beans, drained
  • 1 (15-ounce) can pinto beans, drained
  • 1 1/2 cups corn (I use about 1/2 of a 16-ounce frozen bag)
  • 1/2 bunch cilantro, chopped
  • 1 cup chicken broth
  • 1/2 cup quinoa

Instructions

  1. Heat olive oil in a small pan over medium heat.
  2. Add in diced onions, garlic and cumin.
  3. Saute until onions are tender.
  4. Add chicken, 3 cups of broth, enchilada sauce, sauteed onions and poblano chilies into the crockpot.
  5. Cover and cook on low for 6-8 hours, or high for 4-6 hours, until the chicken is cooked through.
  6. Remove the chicken from broth, cube or shred..
  7. Return the chicken to the crockpot.
  8. Add in the tomatoes (including the liquid), black beans and corn.
  9. Heat on low for about 1 hour.
  10. While the soup is heating, prepare the quinoa by rinsing it .
  11. Then in a small sauce pan bring 1 cup chicken broth to a boil with the rinsed quinoa.
  12. Cover, reduce heat, and let simmer about 15 minutes.
  13. Remove from heat, and let sit covered for 5 more minutes.
  14. When the soup is ready to serve, add in quinoa and chopped cilantro.
Ingredients: Beans, Bell Pepper, Chicken, Chicken Broth, Corn, Cumin, Garlic, Onion, Poblano Chile, Quinoa, Tomato
Meal Type: Main Dish, Fall, Winter, Dairy Free, Egg Free, Gluten Free
Categories: Soups and Chilis, Slow Cooker, Stove Top

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