Chicken Enchilada Chili

1 cooked rotisserie chicken (like the ones you get from Costco, Sam's Club, or even your local Smith's)
1 1/2 cups prepared enchilada sauce (the red kind)
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning (any kind words, I used the mexican flavored tomatoes but whatever you have on hand would taste just fine)
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder (I only used 1 and it was enough of a kick for me. If you want it really spicy kick it up a notch with 2 tsp of chili powder)
1 teaspoon cumin


Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. I pureed my tomatoes because, although I don't mind the chunky tomato bits, my husband dislikes them greatly. I think it would be a good idea to puree them because it allowed for a more full tomato base. Add beans (the recipe says to not drain the beans, but I do because I think the liquid in the cans is gross), celery, onion and spices. Stir to combine. Place chicken on top (you are going to want to get all the chicken you can get off of your rotisserie chicken. It really adds awesome flavor!).

Cover and cook on low for 7-8 hours or high for 4 or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. You really only have to cook it as long as the celery and onions are soft, since everything else is already cooked through.

Serve with shredded cheddar cheese and a dollop of sour cream, if desired. Even toss in some chopped up cilantro!

This was a good twist on the standard taco soup. It has a little bit more kick than usual. It is delicious and is also good to use when making homemade nachos! I made it last night and it was a total hit!