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Crock-Pot Chicken Enchilada Soup

Lee Hersh
  • 245 minutes
  • Serves 8

INGREDIENTS

2

Chicken breasts, large

1 15 ounce can

Black beans

2 tsp

Garlic powder

1 4 ounce can

Green chilies

1 15 ounce can

Kidney beans

1 15 ounce can

Northern beans, white

1 15 ounce can

Sweet corn

1 28 ounce can

Tomatoes

4 cups

Chicken broth, low sodium

1 cup

Ancient harvest tri-color harmony quinoa

4 tbsp

Chili powder

1

Salt

2 cups

Enchilada sauce

2 cups

Water