INGREDIENTS
29 ozs
chicken broth
2 cups
mild enchilada sauce
14 1/2 ozs
tomatoes
1 1/2 tsps
ancho chili powder
1 1/2 tsps
ground cumin
1 serving
salt and ground pepper
1 1/4 lbs
chicken breasts
1 medium
onion
2
garlic cloves
2/3 cup
quinoa
1 1/2 cups
corn
14 1/2 ozs
black beans
1
avocado
1/4 cup
cilantro
1 serving
mexican blend cheese
1 serving
cream
1 serving
tortilla chips