Chicken Enchilada Chili

We had lunch at Cafe Zupa's recently and I had the Chicken Enchilada Chili. It was so good that I searched the web for something close to it. I couldn't find a recipe that matched it so I tweaked one. Sadly, it's not as close as I would have liked but still pretty good.


Ingredients:

• 1 ½ lbs boneless skinless chicken thighs, cut into pieces
• 1 medium onion, chopped
• 1 large bell pepper, chopped
• 2 (14 ½ ounce) cans diced tomatoes
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (10 ounce) can red enchilada sauce
• 1 (10 ounce) can green enchilada sauce 
• 1 (4 ounce) can diced green chilies
• ½ tablespoon cumin
• 2 teaspoons Chili powder
• 1/8 teaspoon cayenne pepper
• 1/2 sour cream
• 1 cup shredded Cheddar cheese

Preparations:

1. Pour tomatoes, beans, onion, green pepper, sour cream and enchilada sauces into 6 quart crockpot. Stir.
2. Add spices. Stir well. 
3. Pour chicken in and mix well. 
4. Cook on low for 6 hours or until chicken is cooked. Add cheese right before serving.