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Chili dishes hold a cherished place in the realm of comfort food, offering warmth and satisfaction that resonates well beyond the dinner table. From classic beef chili to vegetarian versions brimming with beans and vegetables, chili is a versatile dish that can cater to any palate. Among the myriad of chili recipes, the Spicy Crockpot Chicken Enchilada Chili stands out as a perfect fusion of flavors and spices. This delightful dish combines tender chicken, hearty beans, and a medley of spices, creating a dish that is not only delicious but also a feast for the senses.

Crockpot Chicken Enchilada Chili

Discover the ultimate comfort food with Spicy Crockpot Chicken Enchilada Chili! This easy-to-make dish combines tender chicken, hearty beans, and a medley of spices, creating a soul-warming meal that delights the senses. Perfect for busy weeknights, just layer your ingredients in the crockpot and let the flavors meld together. Top it off with fresh garnishes like cheese, cilantro, and avocado for an unforgettable dining experience. Try this delicious chili and enjoy a cozy bowl!
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) red enchilada sauce

1 can (14.5 oz) diced tomatoes (opt for those with green chilies for an extra kick)

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder (adjust according to spice preference)

½ teaspoon salt

½ teaspoon black pepper

2 cups chicken broth

1 cup shredded cheese (choose cheddar or a Mexican blend for topping)

Fresh cilantro, chopped, for garnish

Sour cream, for serving (optional)

Avocado slices, for serving (optional)

Instructions
 

Prepare the Chicken: Begin by placing the boneless, skinless chicken breasts at the bottom of your crockpot. This creates a flavorful base that will enhance the chili.

    Add the Vegetables: Gently layer the diced onion and minced garlic over the chicken. Follow with the black beans, pinto beans, corn, and diced tomatoes. Ensure that the vegetables and beans are evenly distributed to allow for even cooking.

      Pour the Sauces: Drizzle the red enchilada sauce over the layered ingredients. Sprinkle in the spices: ground cumin, smoked paprika, chili powder, salt, and black pepper, ensuring an even spread for maximum flavor infusion.

        Add the Liquids: Carefully pour the chicken broth over the entire mixture, making sure that all solid ingredients are sufficiently submerged to promote proper cooking.

          Cook: Cover the slow cooker with the lid and set it to low heat. Let it cook for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked, tender, and easily shredable.

            Shred the Chicken: Once the cooking time is complete, use tongs to carefully remove the chicken breasts from the crockpot. Shred the chicken with two forks until finely pulled apart, then return the shredded chicken back into the chili. Stir everything together to ensure a harmonious blend of flavors.

              Serve: Ladle the hearty chili into individual bowls. Top generously with shredded cheese and a sprinkle of fresh cilantro. For an extra touch, add a dollop of sour cream or a few slices of avocado on the top.

                Enjoy!: Serve your spicy chili with crispy tortilla chips or warm flour tortillas on the side for a delightful meal experience.

                  Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings