Chicken Enchilada Chili - cooking recipe

Ingredients

1 1/2 cups prepared enchilada sauce
2 (14 1/2 ounce) cans chopped tomatoes, with seasonings (your choice)
2 (15 ounce) cans pinto beans or (15 ounce) cans kidney beans with juice
2 celery ribs, chopped
1 onion, diced
1 -2 teaspoon chili powder
1 teaspoon ground cumin
1 1/2 lbs skinless chicken thighs (or legs, breast, your choice)
shredded cheddar cheese
sour cream

Preparation

Use a 6-quart slow cooker.
Pour the enchilada sauce and tomatoes into the bottom of the stoneware insert.
Add the beans, celery, onion, and spices; stir to combine.
Place the chicken on top.
Cover and cook on LOW for 7-8 hours, or until the flavors have combined.
If your chicken has bones, fish the bones out before serving.
Serve with cheddar cheese and a dollop of sour cream on top.