Ingredients
- 1 lb raw chicken breast
- 1 15 oz can black beans drained
- 1 15 oz can pinto beans drained
- 1 15 oz can kidney beans drained
- 1 15 oz can corn drained
- 1 15 oz can green enchilada sauce
- 1 4 oz can green chiles
- 1 c diced frozen onion*
- 4 c chicken broth
- 2 tsp cumin
- 1 tsp garlic powder
- Dashes of salt & pepper to taste
- 1 8 oz package light cream cheese room temperature or warmer (this is important)**
- 1 c uncooked quinoa
Instructions
- Empty everything into the slow cooker except for the cream cheese and quinoa. Gently stir.
- Add cream cheese into the slow cooker, cover, and set on high for 6 hours.
- After 6 hours (or about 30 minutes before you're ready to eat), quickly shred the chicken inside the slow cooker using two forks, stir the soup (and make sure the cream cheese is fully mixed in with it), add the quinoa, cover, and allow the quinoa to soften. Turn slow cooker off or on warm, depending on how long you're going to wait until you eat.
- Top with shredded cheese, avocado, lime juice, and fresh cilantro if you want! Add in some crushed tortilla chips, too!
Notes
*You can use fresh diced onion if you want. Won't affect the taste![br][br]**You definitely don't want to add cold cream cheese to this. If you didn't set it out to bring it up to room temperature before putting the ingredients in the slow cooker, just unwrap the block of cheese, place it in the microwave on a plate, and heat for about 30 seconds or until it's just a little bit warm. If you add it to the ingredients when it's cold, it won't melt correctly - it'll form little lumps in the soup.