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Chicken Chili {Crockpot}
Ingredients
  • 1 can (10 oz. 283g) red enchilada sauce (See Note 1)
  • 1 can (14.5 oz.; 411g) fire-roasted diced tomatoes (or diced tomatoes with green chiles)
  • 1 can (16 oz.; 454g) chili beans (pinto) in mild chili sauce
  • 1 can (15 oz.; 432g) black beans drained and rinsed
  • 1 and ½ cups (208g) frozen corn (or 1 can (15 oz; 432g) corn, drained)
  • 1 and ½ pounds (750g) boneless skinless chicken breasts or boneless skinless chicken thighs (See Note 2)
  • 1 cup (224g) chicken stock or chicken broth (for a thinner chili, use 2 cups)
  • 1 package (8 oz.; 226g) cream cheese very soft
  • subheading: Seasonings:
  • ½ teaspoon ground cumin
  • ¾ teaspoon paprika
  • 1 teaspoon seasoned salt
  • ¼ teaspoon pepper
  • 1 and ½ tablespoons chili powder
  • Toppings: sour cream (lite or fat-free), freshly grated sharp Cheddar cheese, diced ripe avocado, fresh lime, and fresh cilantro
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