Mexican Chicken Chili (The Best!!!!)

• 3 chicken breasts, boneless, skinless, cut into small cubes
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 (14 1/2 ounce) canseach fire roasted tomatoes with garlic, undrained
• 2 (15 ounce) canseach pinto beans, undrained
• 1 (10 ounce) can enchilada sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 12 cup chopped cilantro (opitional)
• corn chips
• sour cream
• cheddar cheese

1. Spray your crock pot with cooking spray, or use a crock pot liner.
2. Mix all ingredients except cilantro and garnishes in crock pot.
3. Cover, cook on low for 7 to 8 hours.
4. Add in cliantro and stir.
5. Serve with garnishes and warm cornbread.
6. Enjoy!
7. Leftovers freeze really well.

chicken breasts, onion, stalks celery, tomatoes, pinto beans, enchilada sauce, chili powder, ground cumin, cilantro, corn chips, sour cream, cheddar cheese

Taken from www.food.com/recipe/mexican-chicken-chili-the-best-395979 (may not work)