This has been one of our families favorite chicken chili recipes this year. Sarah shared this with our family and we both have made it a lot...we just forgot to get it up on the blog! This is a must try recipe that I am sure will be a hit! We always serve this soup with all the optional toppings. -Kristin
1 cup of quinoa, rinsed
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can diced tomatoes with green chilies
2 (16 ounce) cans black beans, rinsed, drained
1 (15 ounce) can of corn, drained
3 cups chicken broth
2 large chicken breasts, or chicken thighs
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoon cumin
1 teaspoon crushed red pepper (or reduce to your spiciness preference)
2 teaspoon chili powder
Optional toppings: shredded cheese, sour cream and crushed tortilla chips.
- Put all of the ingredients into the slow cooker and cook on low for 6-8 hours or high for 4-7.
- Remove chicken and shred and then return it to slow cooker.
- Top individual bowls with optional toppings and ENJOY!