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- 1 cup quinoa, thoroughly rinsed and drained - 1 can (15 oz) black beans, well-rinsed and drained - 1 can (15 oz) corn kernels, drained - 1 can (15 oz) diced tomatoes with green chilies, including their juices - 1 small onion, finely diced - 2 cloves garlic, minced - 2 cups vegetable broth (low-sodium recommended) - 2 tablespoons enchilada sauce (either store-bought or homemade) - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground pepper, to taste - Fresh cilantro leaves, for garnish - Diced avocado, for a creamy topping - Lime wedges, for serving You can swap quinoa for brown rice or millet if you prefer. Use any canned beans you have, like pinto or kidney beans. For a spicier kick, try using fire-roasted diced tomatoes. If you don't have enchilada sauce, a mix of salsa and tomato sauce works well. You can also use vegetable stock instead of broth. Fresh herbs like parsley can replace cilantro if you dislike it. This soup is healthy and filling. Each serving has about: - Calories: 250 - Protein: 9g - Carbs: 45g - Fiber: 10g - Fat: 4g The soup also provides vitamins and minerals from the veggies and quinoa. It is a great choice for a wholesome meal. First, gather all your ingredients. This makes cooking easier and fun. Here’s what you need: - 1 cup quinoa, thoroughly rinsed and drained - 1 can (15 oz) black beans, well-rinsed and drained - 1 can (15 oz) corn kernels, drained - 1 can (15 oz) diced tomatoes with green chilies, including their juices - 1 small onion, finely diced - 2 cloves garlic, minced - 2 cups vegetable broth (low-sodium recommended) - 2 tablespoons enchilada sauce (either store-bought or homemade) - 1 teaspoon chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground pepper, to taste - Fresh cilantro leaves, for garnish - Diced avocado, for a creamy topping - Lime wedges, for serving Start by rinsing the quinoa. This step removes bitterness and helps it cook well. Drain the black beans and corn. Make sure to get rid of all the extra liquid. Dice your onion and mince the garlic. These aromatics add depth to your soup. Now, it’s time to add everything to the slow cooker. Place the rinsed quinoa, black beans, corn, diced tomatoes (with juices), diced onion, and minced garlic into the pot. Next, pour in the vegetable broth and enchilada sauce. Sprinkle in the chili powder, ground cumin, and smoked paprika. Add salt and pepper to taste. This mix makes the soup flavorful. Stir everything gently to combine well. Cover the slow cooker with the lid. Set it to cook on low for 6-8 hours or on high for 3-4 hours. The soup is ready when the quinoa is fluffy and cooked through. You will also notice the lovely smell of spices filling your kitchen. When the cooking time is up, take a fork and fluff the quinoa gently. This helps separate the grains. Stir the soup thoroughly to mix everything. Taste it and adjust the seasoning if needed. Serve the soup hot. Top each bowl with fresh cilantro and diced avocado. The avocado adds a creamy touch. Serve lime wedges on the side for an extra burst of flavor. For a fun twist, consider adding crushed tortilla chips or shredded cheese on top. Enjoy your savory slow cooker quinoa enchilada soup! To get the best soup, you need the right balance. Here are my top tips: - Use well-rinsed quinoa. This helps remove bitterness. - Adjust broth amount. If you prefer a thicker soup, cut back on broth. - Let it cook long enough. Cooking for the full time helps the flavors blend. Using a slow cooker makes life easier. Follow these tips for success: - Layer the ingredients. Start with quinoa and add beans and veggies on top. - Don’t peek too often. Opening the lid lets heat out, slowing cooking time. - Use a timer. Set it to avoid overcooking. Want to take your soup to the next level? Try these ideas: - Add lime juice. A splash brightens the flavor. - Use fresh herbs. Cilantro adds freshness, while green onions give a mild bite. - Spice it up. Add jalapeños for heat or smoked paprika for depth. - Toppings matter. Crushed tortilla chips or shredded cheese add crunch and richness. These tips will help you create a perfect bowl of savory slow cooker quinoa enchilada soup every time! {{image_4}} Making this soup vegan is easy. All the ingredients are plant-based. You just need to use vegetable broth. This soup is already gluten-free too. The quinoa and beans provide great protein and fiber. If you want a thicker soup, add more quinoa. You can also blend part of the soup for a creamier texture. For more heat, add jalapeños or serrano peppers. You can mix them in with the garlic and onion. Use hot enchilada sauce instead of mild. Add a pinch of cayenne pepper for a kick. Top with a sprinkle of chili flakes before serving. This will make your soup even spicier. Toppings can make your soup fun and tasty. Try crushed tortilla chips for crunch. A dollop of sour cream or Greek yogurt adds creaminess. Fresh lime juice brightens the flavors. Diced red onions and chopped green onions give a fresh bite. You can also add a sprinkle of cheese if you like. Enjoy mixing and matching your toppings! To store your leftover soup, let it cool first. Then, transfer the soup into an airtight container. You can keep it in the fridge for up to three days. Make sure the lid is tight to keep it fresh. If you want to freeze the soup, use freezer-safe bags or containers. Divide it into single servings for easy meals later. The soup can last up to three months in the freezer. Remember to label the bags with the date. To reheat the soup, you can use the microwave or a pot on the stove. If using the microwave, heat it in short bursts, stirring in between. If on the stove, pour the soup into a pot and warm it over medium heat. Stir until it's hot. You might want to add a splash of broth or water if it seems too thick. Enjoy your soup warm! Yes, you can use other grains. Brown rice or farro work well. Keep in mind, cooking times may change. Brown rice takes longer to cook than quinoa. You may need to add extra broth and time. Always check for doneness. This soup lasts about four to five days in the fridge. Be sure to store it in an airtight container. If you want to keep it longer, consider freezing it. Just remember to let it cool completely before freezing. Toppings can make your soup even better! Here are some great options: - Fresh cilantro for brightness - Diced avocado for creaminess - Crushed tortilla chips for crunch - Shredded cheese for extra flavor - Lime wedges to squeeze in some zest Feel free to mix and match these toppings to suit your taste! This article covered all you need to make Slow Cooker Quinoa Enchilada Soup. We looked at the ingredients, step-by-step instructions, and helpful tips. You learned how to ensure the best soup thickness and flavor. We also explored variations for special diets and toppings. Storing and reheating tips helped you plan for leftovers. Now, you can whip up this tasty soup easily. Enjoy every bowl, and share it with loved ones.

Slow Cooker Quinoa Enchilada Soup

Discover the delightful flavors of Savory Slow Cooker Quinoa Enchilada Soup! This hearty and healthy recipe features quinoa, black beans, and plenty of vegetables, simmered to perfection in your slow cooker. With simple ingredients and easy instructions, you can enjoy a comforting meal without the fuss. Click to explore this comforting recipe, perfect for busy weeknights or cozy gatherings. Your taste buds will thank you!
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Ingredients
  

1 cup quinoa, thoroughly rinsed and drained

1 can (15 oz) black beans, well-rinsed and drained

1 can (15 oz) corn kernels, drained

1 can (15 oz) diced tomatoes with green chilies, including their juices

1 small onion, finely diced

2 cloves garlic, minced

2 cups vegetable broth (low-sodium recommended)

2 tablespoons enchilada sauce (either store-bought or homemade)

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and freshly ground pepper, to taste

Fresh cilantro leaves, for garnish

Diced avocado, for a creamy topping

Lime wedges, for serving

Instructions
 

Begin by preparing your slow cooker. Add the rinsed quinoa, black beans, corn, diced tomatoes (with all their juices), diced onion, and minced garlic into the pot.

    Next, pour in the vegetable broth along with the enchilada sauce.

      Sprinkle in the chili powder, ground cumin, smoked paprika, and season with salt and freshly ground pepper. Gently stir the mixture to ensure all ingredients are well combined.

        Cover the slow cooker lid securely and set it to cook on low for 6-8 hours or on high for 3-4 hours. The soup is ready when the quinoa is fluffy and fully cooked, and the flavors have completely melded together.

          Once cooking is complete, take a fork and fluff the quinoa gently; then stir the soup thoroughly. Taste and adjust seasoning with more salt and pepper if needed.

            Serve the soup hot, garnished with fresh cilantro leaves and diced avocado on top. Present lime wedges on the side for guests to squeeze in a burst of extra flavor.

              - Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6

                - Serving Suggestions: For a fun twist, consider topping the soup with crushed tortilla chips or shredded cheese to add texture and flavor!