Chicken Enchilada Chili

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts ((or thighs))
• 1 can red enchilada sauce (10 ounce )
• 1 can Rotel fire roasted tomatoes, don't drain (14.5 ounce )
• 1 can chili beans in mild chili sauce (15 ounce )
• 1 can black beans, drained and rinsed (15 ounce )
• 1 can corn, don't drain (15 ounce )
• 1 teaspoon cumin
• 1 Tablespoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon paprika
• Toppings: plain greek yogurt, or sour cream, shredded cheddar cheese, avocado, tortilla strips

Instructions

1. 1

   Add chicken to the bottom of a large slow cooker.

2. 2

   Top with enchilada sauce, tomatoes, chili beans, black beans, corn and spices. Mix and make sure chicken is covered.

3. 3

   Cook on low for 6-8 hours.

4. 4

   Remove chicken and shred with fork. Return to chili.

5. 5

   Serve with toppings and enjoy!