The manufacturing procedure is really simple, you just need to follow the approaches that we have composed on this web page. The adhering to are the phases of how to prepare 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.”
Original Recipes visit: Crock-Pot Chicken Enchilada Soup @ fitfoodiefinds.com
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