Ingredients

The following ingredients have 5 Servings
  • 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)

Instruction

  • To a 6 - 7 quart slow cooker add chicken broth, enchilada sauce, tomatoes, chili powder, cumin and season with salt and pepper to taste. 
  • Add in chicken, onion and garlic. 
  • 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). 
  • Remove onion and discard. Remove chicken and dice or shred.
  • Add corn and black beans to soup and heat through. 
  • Return chicken to soup and stir in avocado and cilantro. 
  • Serve warm with cheese, sour cream and tortilla chips.