Mmmm Chicken Enchilada Chili, how I love thee. I'm a bad blogger, I promised this recipe back in October and then I didn't follow through. I didn't even know that I didn't post it until I was asked for the recipe for the second time on Facebook. I'm sorry, I even took the pictures back in October. So here is the recipe and I know you're going to love the minimal prep work required to make it. But I will warn you that the smell coming from your slow cooker is going to make you drool long before dinner is ready.
Chicken Enchilada Chili
1 1/2 # chicken*
1 1/2 cups green enchilada sauce
2 chopped celery stalks
2 cans Rotel
2 can beans rinsed and drained-your choice
1/2 onion diced
1 t chili powder
1 t cumin
1. Pour all ingredients in the crock pot except chicken. Stir to combine.
2. Add chicken and push down into soup mixture.
This is a double batch. Use a small crock pot if you don't double it.
3. Cook on low 7-8 hours.
4. Remove chicken and shred. Add chicken back to slow cooker.
5. Serve with cheese, avocado, or sour cream. I don't add anything as I love it just as it is.
For the selective vegetarian in the family I take out soup before I shred the chicken.
Mmmm dinner!*Note-I have made this recipe with every type of chicken. I prefer bone in chicken since the bones add fantastic flavor to the soup.
*Note-I use kidney and black beans, just a personal preference.
*Note-I have used dried beans, and fresh tomatoes and hatch chilies before. You'll need to add a cup of water and 1t of salt to your soup if this is the route you take.