This is a great crockpot recipe. I used the Mild El Paso enchilada sauce and I added chopped yellow onion. I froze the leftovers in a gallon ziplock baggie. I will definitely be adding this to my regular dinner recipes!
This protein rich recipe is a breeze to prep and the end result is brimming with well seasoned, fresh Mexican flavors. All the goodness of chicken enchiladas transformed into a hearty bowl of soup!
Servings : 5
Prep Time : 15 minutes
Cook Time : 6 hours 5 minutes
Total Time : 6 hours 20 minutes
INGREDIENTS
- 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
Toppings : Shredded Mexican blend cheese, sour cream and tortilla chips
Get the Instructions ===>> cookingclassy.com
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