4 large poblano peppers or other mild chiles or bell peppers, roasted, seeded, and diced
1 teaspoon cumin
1 chicken breast (use two if they are small)
3 cups chicken broth or stock
1 (14-ounce) can red enchilada sauce (I use mild)
1 (10-ounce) can petite diced tomatoes
1 (15-ounce) can black beans, drained
1 (15-ounce) can pinto beans, drained
1 1/2 cups corn (I use about 1/2 of a 16-ounce frozen bag)
1/2 bunch cilantro, chopped
1 cup chicken broth
1/2 cup quinoa
1. Heat olive oil in a small pan over medium heat. Add in diced onions, garlic and cumin. Saute until onions are tender.
2. Add chicken, 3 cups of broth, enchilada sauce, sauteed onions and poblano chilies into the crockpot. Cover and cook on low for 6-8 hours, or high for 4-6 hours, until the chicken is cooked through.
3. Remove the chicken from broth, cube or shred..
4. Return the chicken to the crockpot. Add in the tomatoes (including the liquid), black beans and corn. Heat on low for about 1 hour.
5. While the soup is heating, prepare the quinoa by rinsing it . Then in a small sauce pan bring 1 cup chicken broth to a boil with the rinsed quinoa. Cover, reduce heat, and let simmer about 15 minutes. Remove from heat, and let sit covered for 5 more minutes.
6. When the soup is ready to serve, add in quinoa and chopped cilantro.
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