Mexican Chicken Chili (The Best!!!!)

Ingredients

• 3 chicken breasts, boneless, skinless, cut into small cubes
• 1 medium onion, chopped
• 2 stalks celery, chopped

• 2 (14 1/2 ounce) cans each fire roasted tomatoes with garlic, undrained

• 2 (15 ounce) cans each pinto beans, undrained

• 1 (10 ounce) can enchilada sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 cup chopped cilantro (opitional)

Garnish

• corn chips
• sour cream
• cheddar cheese

Directions

1. 1

   Spray your crock pot with cooking spray, or use a crock pot liner.

2. 2

   Mix all ingredients except cilantro and garnishes in crock pot.

3. 3

   Cover, cook on low for 7 to 8 hours.

4. 4

   Add in cliantro and stir.

5. 5

   Serve with garnishes and warm cornbread.

6. 6

   Enjoy!

7. 7

   Leftovers freeze really well.