Slow Cooker Chicken Enchilada Quinoa Soup

Slow cooker chicken enchilada quinoa soup makes the perfect comforting meal to warm up with on a cold day. Full of zesty Mexican flavors and an easy "dump and forget about it" kind of meal.

Ingredients

• 1 large boneless skinless chicken breast or two chicken thighs
• 1-1/4 cup quinoa uncooked, rinsed
• 1-1/2 cups corn frozen or canned
• 1-1/2 cups black beans
• 2 cloves garlic minced
• 1 medium red onion diced
• 1 jalapeno sliced or use 3 slices of pickled jalapenos
• 1 teaspoon cumin
• 1/4 - 1/2 teaspoon chili powder optional or to taste
• salt to taste
• 1 14-ounce can diced tomatoes with jalapenos
• 1-3/4 cups enchilada sauce homemade or canned
• 5 cups low sodium chicken broth or more for a thinner consistency
• fresh chopped cilantro for garnish

Additional Topping Ideas:

• sliced avocado
• shredded Colby jack cheese
• sour cream
• lime wedge
• tortilla chips

Instructions

1. Lightly coat slow cooker with nonstick spray.
2. Place chicken, quinoa, corn, black beans, garlic, onions, jalapeno and cumin in the bottom of slow cooker. Add diced tomatoes, enchilada sauce and pour in chicken broth.
3. Stir until combined and cover with lid. over Cook on high for 2-3 hours or low for 5-6 hours.
4. Remove chicken and shred with two forks. Return chicken back into slow cooker and stir to combine. Serve in bowls with fresh cilantro and toppings of your choice.

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