Chicken Enchilada Quinoa Soup
Recipe by Karen @ The Tasty Bite
INGREDIENTS
- 1 lb boneless skinless chicken breasts, cut into chunks
- 1 cup Village Harvest Red Quinoa, rinsed
- 1 14oz can kidney beans, drained
- 1 14oz can pinto beans, drained
- 2 cloves garlic, minced
- 1 28oz can diced tomatoes
- 1 4oz can diced green chilies
- 1 cup fresh or frozen corn
- 4 cups low sodium chicken broth
- 2 cups water
- 2 cups enchilada sauce
- 1 tbsp chili powder
- 1tsp ground cumin
- Salt and pepper, to taste
- Optional toppings: shredded cheese, cilantro, avocado, sour cream
