Name: Crock-Pot Chicken Quinoa Enchilada Soup
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Ingredients: 2 large chicken breasts; 1cup Ancient Harvest Tri-Color Harmony Quinoa, uncooked; 1 15 oz. can black beans, rinsed; 1 15 oz. can kidney beans, rinsed; 1 15 oz. can white northern beans, rinsed; 1 15 oz. can sweet corn; 1 28 oz. can diced tomatoes; 1 4 oz. can diced green chilies; 4 cups low sodium chicken broth; 2 cups water*; 2 cups enchilada sauce (I used Frontera Foods); 4 tablespoons chili powder; 2 teaspoons garlic powder; salt, to taste

Description

Whip out that crock-pot and pile in all of your favorite ingredients to make this stupid-easy Crock-Pot Chicken Quinoa Enchilada Soup!

Ingredients

Scale

2 large chicken breasts
1cup Ancient Harvest Tri-Color Harmony Quinoa, uncooked
1 15 oz. can black beans, rinsed
1 15 oz. can kidney beans, rinsed
1 15 oz. can white northern beans, rinsed
1 15 oz. can sweet corn
1 28 oz. can diced tomatoes
1 4 oz. can diced green chilies
4 cups low sodium chicken broth
2 cups water*
2 cups enchilada sauce (I used Frontera Foods)
4 tablespoons chili powder
2 teaspoons garlic powder
salt, to taste

Instructions

Place 2 large chicken breasts on the bottom of a large crock-pot. Then, place the rest of the ingredients on top.
Turn crock-pot to high and let cook for 3 hours.
Then, remove chicken breasts and shred with 2 forks. Place back in the crock-pot and let cook for an hour longer.
Top with fresh avocado, shredded cheese, and tortilla chips

Prep Time: 5 minutes
Cook Time: 4 hours