Chicken Fajita Chili

• 3 cups Shredded Chicken
• 1 whole Onion
• 3 cloves Garlic, Minced
• 1 can (14.5 Oz. Size) Low-sodium Fat-free Chicken Broth
• 1 cup Spinach, Cooked And Drained
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 2 cans (4 Oz. Size) Diced Green Chiles
• 1 can (10 Oz. Size) Diced Tomatoes And Green Chiles
• 1 can (28 Oz. Size) Crushed Tomatoes
• 2 cups Frozen Whole Kernel Corn, Thawed
• 2 cups Hot Water
• 1 can (10 Oz. Size) Red Enchilada Sauce
• 2 teaspoons Hot Sauce
• 1 teaspoon Salt
• 2 teaspoons Ground Cumin
• 3 teaspoons Chili Powder
• 1 teaspoon Ground Red Pepper
• 1 teaspoon Ground Black Pepper
• 1 package (about 1 Oz. Packet) Chili Seasoning

1. Shred the chicken, chop the onion, and mince the garlic. Put the onion and the garlic in a large pot (or crock pot) with the chicken broth over medium heat. Add the remaining ingredients and bring the pot to a boil. Reduce heat and allow pot to simmer for 1 to 1 1/2 hours. Stir occasionally. Garnish (optional) with tortilla chips, cheddar cheese, sour cream.

chicken, onion, garlic, chicken broth, spinach, black beans, green chiles, tomatoes, tomatoes, kernel, water, red enchilada sauce, hot sauce, salt, ground cumin, chili powder, ground red pepper, ground black pepper

Taken from tastykitchen.com/recipes/soups/chicken-fajita-chili/ (may not work)