Chicken Enchilada Soup
Ingredients
Canned Ingredients
-
2
cans (14.5 oz)
low-sodium chicken broth
-
2
cups
mild red enchilada sauce
-
1
can (14.5 oz)
diced tomatoes
Spices
-
1½
tsp
ancho chili powder
-
1½
tsp
ground cumin
-
to taste
salt and freshly ground black pepper
Protein
-
1¼
lbs
boneless skinless chicken breasts
Vegetables
-
1
medium
onion, halved
-
2
cloves
garlic, pressed
-
⅔
cup
dry quinoa
-
1½
cups
frozen corn
-
1
can (14.5 oz)
black beans, drained and rinsed
-
1
avocado, diced
-
¼
cup
chopped cilantro
Toppings
-
to taste
shredded Mexican blend cheese
-
to taste
sour cream
-
to taste
tortilla chips
Instructions
- Add chicken broth, enchilada sauce, diced tomatoes, chili powder, cumin, salt, and pepper to the slow cooker.
- Place chicken, onion, and garlic into the slow cooker.
- Cover and cook on low for about 6 hours.
- Add quinoa during the last 30 minutes of cooking.
- Remove the onion and discard it.
- Shred the chicken and return it to the soup.
- Stir in corn, black beans, avocado, and cilantro.
- Serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
5
Calories
481
Total fat
10g
Total carbohydrates
60g
Total protein
40g
Sodium
1349mg
Cholesterol
72mg
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