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Enchilada Soup


- 1 Can Red Enchilada sauce

- 2 Cans of Black Beans, Drained

- 1 Can Fire Roasted Corn, drained

- 1 Can Rotel tomatoes w/juice

- 1 C. uncooked Quinoa

- 2 bell peppers, diced (optional)

- Minced Garlic


  1. Use onion salt, paprika, cumin, chili powder, Taco seasoning

  2. Put all in crock pot Cook 6-8 hours

  3. Cook on low 3-5 hours on high

Serves: A bunch

Add water to your liking to make it more like soup.

Also added shredded chicken for more kick

(use a rotisserie chicken shredded or one 12 oz can of Breast of Chicken.)

(recipe from Yadira)

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