Crock Pot Chicken and Tortilla Chili

Happy 2013! The past several weeks have been a whirlwind of activity in my home. Vacation, travel and lots of family time! SO much fun, but also kind of exhausting. Now I need a vacation from our vacation! ;)

The weather today is cold and rainy, which I thought was the perfect excuse to share a warm and comforting crock pot dish with you: Crock Pot (or slow cooker) Chicken and Tortilla Chili. Delicious and easy!

Crock Pot Chicken and Tortilla Chili 

(Click for Printable Recipe)

3-4 boneless, skinless chicken breasts (frozen? Totally fine!)
1 can rotel, undrained
1 can pinto beans, undrained
1 can great northern white beans, undrained
1 small can tomato sauce
1 cup water
1 package chili mix
1-1/2 cups tortilla chips, broken
8 oz sour cream
*cheese to garnish- optional
*additional sour cream to garnish- optional

Place the first 7 ingredients into a crock pot. Cook on high for 3 hours (or on low for 6 hours). Add tortilla chips and cook on high for an additional hour. Before serving, remove chicken, shred with a fork and return it to the crockpot. Stir in the sour cream and serve hot with cheese as a garnish!

Enjoy!

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