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!
Ready in: 6hours20minutes
2(14.5 oz) canslow-sodium chicken broth
2cupscanned mild red enchilada sauce
1(14.5 oz) candiced tomatoes
1 1/2tspancho chili powder**
1 1/2tspground cumin
Salt and freshly ground black pepper
1 1/4lbsboneless skinless chicken breasts
1medium onion,halved from root to tip and peeled (also barely chop root off so onion stays intact)
2clovesgarlic,pressed through a garlic crusher
1 1/2cupsfrozen corn***
1(14.5 oz)can black beans, drained and rinsed
Shredded Mexican blend cheese,sour cream and tortilla chips
To a 6 - 7 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. Fresh corn can be used instead, add with quinoa.