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Slow Cooker Chicken Enchilada Quinoa Soup

Name: Slow Cooker Chicken Enchilada Quinoa Soup
Prep time: 15 min
Cook time: 30 min
Cuisine: Mexican
Ingredients: 1 avocado,; 1 medium onion, ); 1 can black beans, drained and rinsed; 1 can diced tomatoes; 1 1/2 cups frozen corn***; 1 1/2 tsp ancho chili powder**; 1 1/2 tsp ground cumin; 1 1/4 lbs boneless skinless chicken breasts; 1/4 cup chopped cilantro; 2 cans low-sodium chicken broth; 2 cloves garlic,; 2 cups canned mild red enchilada sauce; 2/3 cup dry quinoa; Salt and freshly ground black pepper; Shredded Mexican blend cheese,; Toppings:

Category
Soup
Cusine
Mexican

What do you need?

How to make?

Ingredients

2 cans low-sodium chicken broth

2 cups canned mild red enchilada sauce

1 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

2 cloves garlic

2/3 cup dry quinoa

1 1/2 cups frozen corn***

1 can black beans, drained and rinsed

1 avocado

1/4 cup chopped cilantro

Toppings:

Shredded Mexican blend cheese

Directions

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 . 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.