1.5 lbs. boneless chicken breasts
4 cups low sodium chicken broth
2 cups water
1 cup diced red onion
1½ cups frozen corn
½ cup quinoa
7 oz can diced green chilis
3 garlic cloves, minced
1 tablespoon cumin
⅓ cup fresh cilantro, diced
15 oz. low sodium pinto beans, drained and rinsed
salt to taste
¾ cup shredded smoked gouda cheese
¼ cup diced green onions
1 avocados, sliced
1. In a crock pot add, the chicken breast, chicken broth, water, red onion, frozen corn, quinoa, diced green chilis, garlic cloves, cumin, fresh cilantro. Stir, cover, and cook on LOW for 5 hours.
2. Remove chicken, dice or shred. Add back to crock pot with pinto beans. Cook an additional 30 minutes, salt to taste, and serve.
3. Top with optional garnish of smoked gouda cheese, avocado, and green onions.