Chicken enchilada chili

By catchemall

Ingredients

• 1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces
• 1 can (15.2 oz) Green Giant™ whole kernel sweet corn, drained, rinsed
• 1 can (15 oz) Progresso™ black beans, drained, rinsed
• 1 can (10 oz) Old El Paso™ mild enchilada sauce
• 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
• 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
• Chopped green onions and sour cream, if desired 4 cups tortilla chips

Preparation

Step 1

Spray 4-quart slow cooker with cooking spray. In slow cooker, mix chicken, corn, beans, enchilada sauce and taco seasoning mix. Cover and cook on Low heat setting 8 hours or High heat setting 4 hours.