Ingredients
1 3/4
lb boneless skinless chicken thighs
1
medium onion, chopped (1/2 cup)
2
medium stalks celery, sliced (3/4 cup)
2
cans (14.5 oz each) stewed tomatoes with garlic and onion, undrained
2
cans (15 to 16 oz each) pinto beans, undrained
1
can (10 oz) Old El Paso™ enchilada sauce
2
teaspoons chili powder
1
teaspoon ground cumin
1
scoop-shaped corn chips, if desired
1/3
cup sour cream
2
tablespoons chopped fresh cilantro, if desired
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except sour cream and cilantro.
Cover; cook on Low heat setting 7 to 8 hours.
Stir mixture to break up chicken. Top each serving with sour cream and cilantro.
