Chicken Enchilada Chili

i have posted quite a few chili recipes on this blog. so why another one? because there is just something wonderful about curling up with a piping hot bowl of soup, stew, or chili on a cold day that is just so comforting to me. my perfect saturday would be waking up to snow, staying in my pj's, having E make breakfast, napping, and then eating chili while watching a movie on the couch (still in my pj's). you know it's been a successful lazy saturday if you are still in comfy pants, glass of wine in had at dinner time.

ok, now that i have let everyone know how ridiculously lazy i can be, let me assure you i did do something last saturday. i made a pot of chicken enchilada chili. the thought came to me when i looked into the fridge and saw we had rotisserie chicken left. i was thinking about making enchiladas but wanted the comfort of soup. hmmm . . . *lightbulb*

so, i present you with my mexican concoction. it's best with all the fixings, shredded mexican cheese, avocado, sour cream, and lots of tortilla chips for dipping and munching.

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Chicken Enchilada Chili
serves 6-8


1 tbs olive oil
1 medium onion, chopped
4 oz can fire roasted green chilies
2 garlic cloves, minced
15 oz can sweet corn, drained
15 oz can black beans
28 oz crushed tomatoes
10 oz enchilada sauce (i like mine hot but you can use mild too)
1 cup low sodium chicken stock
1/2 rotisserie chicken, shredded

heat oil in large dutch oven over medium heat. add onions and saute until tender. add garlic and green chilies and saute for 1 minute. add remaining ingredients except chicken and let simmer for 30 minutes. add chicken, stir well, and let sit for 5 minutes so chicken warms through.

top with shredded cheese and enjoy!