2 cups shredded rotisserie chicken
8- ounces quinoa
1 can (15-ounces) black beans, rinsed and drained
1 can (15-1/4 ounces) corn, rinsed and drained
2 cups salsa
2 cups low-sodium chicken broth, divided
8- ounces shredded Mexican Blend Cheese
1 can (4-ounces) diced green chiles, not drained
5- ounces queso fresco,crumbled
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
Combine all the ingredients – except 4 ounces of shredded cheese and 1 cup of chicken broth – in a 4 to 5-quart slow cooker; smooth out the top.
Add the remaining broth and shredded cheese over the ingredients.
Cover with a lid and cook on LOW for 6 to 8 hours or on HIGH for 4 hours, or until the quinoa is fully cooked.
Serve with your choice of toppings.