Mexican Chicken Chili (The Best!!!!)
12 ingredients
7 steps
Ingredients
- 3 chicken breasts, boneless, skinless, cut into small cubes
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 (14 1/2 ounce) canseach fire roasted tomatoes with garlic, undrained
- 2 (15 ounce) canseach pinto beans, undrained
- 1 (10 ounce) can enchilada sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 12 cup chopped cilantro (opitional)
- corn chips
- sour cream
- cheddar cheese
Directions
-
1Spray your crock pot with cooking spray, or use a crock pot liner.
-
2Mix all ingredients except cilantro and garnishes in crock pot.
-
3Cover, cook on low for 7 to 8 hours.
-
4Add in cliantro and stir.
-
5Serve with garnishes and warm cornbread.
-
6Enjoy!
-
7Leftovers freeze really well.
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