Chicken Enchilada Quinoa Stew
1 lb boneless, skinless chicken thighs, cut into bite sized pieces
1 small sweet or yellow onion, chopped
1 bell pepper, any color, chopped
3 cloves garlic, minced
2 teaspoons cumin
2 teaspoons oregano (I use Mexican)
2 teaspoons chile powder (I use Ancho and New Mexican)
1 teaspoon kosher salt
1 cup dry quinoa
1 14.5-oz. can petite diced tomatoes
1 7-oz. can diced green chiles, drained
1 10-oz. can mild or medium enchilada sauce
2 cups water
1 cup frozen corn
1 14.5-oz. can black beans, drained and rinsed
1/2 cup (2 oz.) shredded cheddar cheese
Optional, for serving: chopped cilantro, scallions, tortilla chips, salsa, etc.
Heat 1 teaspoon oil in large pot over medium high heat. Add chicken and cook until no longer pink, about 5-6 minutes. Add onion and bell pepper and cook until just soft, another 3-4 minutes. Add garlic, cumin, oregano, chile powder, and salt and stir through for another 30 seconds.
Reduce heat to medium low and add quinoa, tomatoes, diced chiles, enchilada sauce, and water. Simmer for 15 minutes, stirring occasionally to make sure quinoa is not sticking.
Add corn, black beans, and cheese, and stir to combine. Serve with desired accompaniments.
This has a similar flavor profile and ingredients as my chicken tortilla soup, but the addition of enchilada sauce and quinoa turns this into something entirely different – and outstanding. Definitely keeping this in rotation for a while!