Yield: About 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
- Shredded Mexican blend cheese, sour cream and tortilla chips
- To a 6-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.
- *I’ve tested La Victoria and Las Palmas since they were chili based sauces. I liked La Victoria but not Las Palmas it tasted almost bitter. Next I’d like to try Old El Paso, if you do try it please let me know how you like it. I think it may need more chili powder though as it is tomato based.
- **Adjust this to taste. You may want a little more depending on the brand of enchilada sauce used some are more chili pepper based than others.
- ***You can warm this in the microwave in water first then drain if you don’t wait to wait for it to warm in the soup.
- Recipe source: Cooking Classy