Crock-Pot Chicken Enchilada Soup

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

  1. Place 2 large chicken breasts on the bottom of a large crock-pot. Then, place the rest of the ingredients on top.
  2. Turn crock-pot to high and let cook for 3 hours.
  3. Then, remove chicken breasts and shred with 2 forks. Place back in the crock-pot and let cook for an hour longer.
  4. Top with fresh avocado, shredded cheese, and tortilla chips

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

Original Recipes visit: Crock-Pot Chicken Enchilada Soup @

Leave a Comment