chicken enchilada soup/chili

This is the EASIEST- and cheapest-Mexican inspired recipe I have ever made. Everything comes in a can and you just dump it in the crock-pot, and serve it eight hours later. HOW SIMPLE!!!!! 

Ingredients:

1 package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces

1 can (15.2 oz) 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)

4 cups tortilla chips

Chopped green onions and sour cream, if desired

Directions:

1. Spray 4-quart slow cooker with cooking spray.

2. In slow cooker, mix chicken, corn, beans, enchilada sauce and taco seasoning mix.

3. Cover and cook on Low heat setting 8 hours or High heat setting 4 hours.

4. Stir in 1 cup of the cheese.

5. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.