Slow Cooker Chicken Enchilada Quinoa Soup

INGREDIENTS

2 14.5 ounce cans

low-sodium chicken broth

2 cups

canned mild red enchilada sauce*

1 14.5 ounce can

diced tomatoes

1 1/2 tsp

ancho chili powder**

1 1/2 tsp

ground cumin

Salt and freshly ground black pepper

1 1/4

lbs boneless skinless chicken breasts

medium onion (, halved from root to tip and peeled (also barely chop root off so onion stays intact))

2 cloves

garlic (, pressed through a garlic crusher)

2/3 cup

dry quinoa

1 1/2 cups

frozen corn***

1 14.5 ounce can

black beans, drained and rinsed

avocado (, diced)

1/4 cup

chopped cilantro

Toppings:

Shredded Mexican blend cheese (, sour cream and tortilla chips)