Southwestern Chicken Chili

It was a cold, rainy, unbelievably yucky day. My little guy wasn't feeling great so I needed something that I could just throw together and walk away from. Enter the crockpot! It has been a lifesaver these past few weeks. I decided I wanted some cold weather food and found all the ingredients for my chicken chili just waiting for me in the pantry-well the chicken was in the fridge from a Sams run. I love to have soups, stews and chili as the weather begins to turn cold. It is like that hot cup of chocolate or tea covered up with a cozy blanket on the couch kind of feeling.

Southwestern Chicken Chili
Chicken-I had tenderloins and they were good size so I used 8. (Good size as in when the hubby threw them on the grill last night I could only eat one with my meal) probably 3 -4 oz a piece
1 can of cannelloni beans (white kidney beans)
1 can of great northern beans
1 can of Rotel-I used mild but you can use hot if you want more kick
1 can of cream of chicken-I used the cream of chicken with herbs because that is what I had
1/2 tablespoon cumin, chili powder,
1/4 tablespoon cajun seasoning
1/2 c -1 c of water depending on how thick you want your chili

Basically dump it all in the crockpot and cook on low 6-8 hours.

I cook the tenderloins then when I stir the chili when it is done, I shred up the chicken  because it naturally falls apart.