No Prep Protein-Packed Green Chile Chicken and Quinoa Enchilada Soup
No Prep Protein-Packed Green Chile Chicken and Quinoa Enchilada Soup.
It’ll take you longer to say it than it’ll take you to prep it. AND IT IS DELICIOUS. It is creamy, savory, tangy (if you add some lime juice to it! Mmm-mmm!), and oh-so-filling.
There is just no work involved in making this soup. You’ll burn more calories eating this than you will making it! I’m almost sure of it.
You literally empty ingredients into a slow cooker, turn it on high, and there’s nothing left to do other than add the quinoa to the slow cooker about 30 minutes before you’re ready to eat.
Here are the star ingredients:
You can dice up a fresh onion if you’d like, but if you really want this to be zero work, just use frozen diced onion.
It’s so hearty! So much texture, so much flavor, so much protein! Between all the beans, chicken, and quinoa, you’ve got yourself a protein-packed meal.
Did I mention that it is so tasty?
This soup is perfect for busy weeknights, to have when you’re expecting company, or just any time you want to eat something delicious. It’ll bring people to your dinner table like no other!
Warm soup. Warm bodies at the table. Warm hearts. Sounds like a perfect way to gather!
Enjoy eating this with folks ’round your table!
If you’re looking for other really simple and delicious soups to make for supper, check out these options:
Easy Roasted Red Pepper, Tortellini, Chicken, and Broccoli Soup
No-Prep Slow Cooker Meatball and Vegetable Soup
Is your mouth watering yet?! Make sure to save this recipe for later – pin it to your favorite Pinterest board!
Love this recipe idea and want to save it for later?! Be sure to save it to your favorite Pinterest board!
No Prep Protein-Packed Green Chile Chicken and Quinoa Enchilada Soup
Print Pin RateIngredients
- 1 lb raw chicken breast
- 1 15 oz can black beans drained
- 1 15 oz can pinto beans drained
- 1 15 oz can kidney beans drained
- 1 15 oz can corn drained
- 1 15 oz can green enchilada sauce
- 1 4 oz can green chiles
- 1 c diced frozen onion*
- 4 c chicken broth
- 2 tsp cumin
- 1 tsp garlic powder
- Dashes of salt & pepper to taste
- 1 8 oz package light cream cheese room temperature or warmer (this is important)**
- 1 c uncooked quinoa
Instructions
- Empty everything into the slow cooker except for the cream cheese and quinoa. Gently stir.
- Add cream cheese into the slow cooker, cover, and set on high for 6 hours.
- After 6 hours (or about 30 minutes before you're ready to eat), quickly shred the chicken inside the slow cooker using two forks, stir the soup (and make sure the cream cheese is fully mixed in with it), add the quinoa, cover, and allow the quinoa to soften. Turn slow cooker off or on warm, depending on how long you're going to wait until you eat.
- Top with shredded cheese, avocado, lime juice, and fresh cilantro if you want! Add in some crushed tortilla chips, too!
The recipe says “after 6 hours” but in the heading next to the yield it says “10 hours and 30 minutes”…. is that just to say that it could be in there for up to 10 hours?
I recently did a conversion from one recipe plugin to another – I bet it didn’t transfer correctly! I’ll fix it! 🙂
This soup looks delicious! I’ve never had quinoa in soup before. I also want to try that roasted red pepper soup. Thanks for sharing your recipes. Both are totally different than anything I’ve ever made. Can’t wait to try them!
Both are delicious!!! I’ve been really trying to come up with a handful of soup recipes that you can literally just throw together without any prep work but don’t compromise on nutrition or taste. Both of those are total winners! 🙂