Ingredients
29ozcanned chicken broth,low sodium
2cupsmild red enchilada sauce
14.5ozcanned tomatoes,diced
1½tspancho chili powder
1½tspground cumin
salt and ground black pepper
1¼lbschicken breasts,boneless, skinless
1onion,medium, halved, peeled
2garlic cloves,pressed through a garlic crusher, or minced
⅔cupdry quinoa
1½cupsfrozen corn
14.5ozcanned black beans,drained and rinsed
1avocado,diced
¼cupcilantro,chopped
Mexican blend cheese,shredded
sour cream
tortilla chips
Preparation
To a 6 to 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 for about 6 hours, until the chicken has cooked through and is tender while adding in quinoa during the last 30 minutes of cooking.
Remove onion and discard. Remove the 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.
