Chicken Enchilada Chili
Servings: 6 servings
Ingredients
- 2 rotisserie chickens or leftover cooked turkey or chicken
- 16 oz chunky salsa
- 32 oz canned pinto beans drained
- 15 oz canned red enchilada sauce
- 1 tsp kosher salt
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- black pepper to taste
OPTIONAL TOPPINGS
- Tortilla strips
- shredded cheese
- sour cream or Greek yogurt
- chopped tomatoes
- diced avocado
- shredded lettuce
- green onions
- fresh cilantro
- lime wedges
Instructions
- Prep: Pick all of the meat from the chickens, discarding the skin and bones.
- Cook: Place the chicken, salsa, beans, enchilada sauce and spices in a Crock-Pot. Stir to combine. Cook on high for 2-3 hours or low for 4-6 hours. It gets better the longer it cooks.
- Serve: Spoon into a bowl and add toppings.
Notes
When adding the canned beans, pour in the full can, liquid and all.
Nutrition
Serving: 1g | Calories: 267kcal | Carbohydrates: 34g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 40mg | Sodium: 1941mg | Potassium: 703mg | Fiber: 10g | Sugar: 9g | Vitamin A: 901IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 3mg