Crock-Pot Chicken Enchilada Soup

Ingredients

2 large chicken breasts

1 cup 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

Notes

*The longer you let the soup sit, the more water you will need to add to make it “soupy.”