Slow Cooker Chicken Enchilada Quinoa Soup

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

In a 6 – 7 quart slow cooker, combine the chicken broth, enchilada sauce, tomatoes, chili powder and cumin, then add salt and pepper to your taste. Nestle in the chicken, onion and garlic. Put the lid on and cook on low until the chicken is tender and cooked through, about 6 hours; stir in the quinoa for the final 30 minutes of cooking, which is at about 5 1/2 hours. Take out the onion and throw it away. Lift out the chicken, then chop or shred it. Stir the corn and black beans into the soup and let them warm through. Add the chicken back to the slow cooker, then mix in the avocado and cilantro. Serve warm with cheese, sour cream and tortilla chips.