Notes: So easy. Makes a lot so I should probably freeze it.

Servings: 8-10 | Prep Time: 5 minutes

Ingredients:

• 1- 28 oz can diced tomatoes
• 1-14 oz can diced tomatoes with green chilis
• 1-15 oz can black beans, rinsed and drained
• 1-15 oz can chili beans, rinsed and drained
• 1-15 oz can corn (can omit) rinsed and drained
• 2 cups chicken broth
• 2 large boneless skinless chicken breasts
• 2 tsp garlic powder
• 2 tsp cumin
• 1/2 tsp red pepper flakes
• 2-3 tsp chili powder
• 1 cup quinoa, rinsed
• toppings (cheese, sour cream, avocados, etc)

Directions:

1. Make sure you rinse quinoa and the add everything to a slow cooker.
2. Cook for 6-8 hours on low or 4-6 hours on high.
3. Remove chicken and shred with 2 forks, Return to slow cooker.
4. Garnish with cheese, sour cream, avocados and tortilla strips.