Ingredients
- 3 to 4 large poblano peppers or other mild peppers
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1 pound boneless skinless chicken breast
- 4 cups chicken broth or stock
- 1 (15-ounce) can red enchilada sauce
- 1 (14.5-ounce) can petite diced tomatoes, not drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 1/2 cups frozen corn
- 1/2 cup uncooked quinoa, rinsed
- 1/2 bunch cilantro, chopped
- salt and pepper
Instructions
- Roast whole poblano peppers on a grill, or in a 400 degree F oven for about 20 mins, turning peppers halfway through cooking. Cut roasted peppers in half to remove seeds and stems, then dice the peppers.
- While the peppers are roasting, heat olive oil in a small pan over medium heat. Saute the diced onion, garlic and cumin, until onions are tender, 2-3 mins.
- To a 4-quart or larger slow cooker, add chicken, broth, enchilada sauce, tomatoes (including the liquid), beans, corn, quinoa, peppers, and onion mixture.
- Cover and cook on high for 4-5 hours, until the chicken is cooked through and quinoa has "popped." The longer the quinoa is in the slow cooker, the more liquid it will absorb. You can cook on low for 6-8 hours, but the soup may end up more like a stew.
- Remove the chicken from soup, chop or shred it, then return chicken to the slow cooker.
- Season with salt and pepper, to taste. Stir in and garnish with the chopped cilantro. More garnish options are shredded cheese, sour cream, and/or salsa. Serve warm.