Chicken Mole Chili

I could eat this for a week... It is so scrumptious, definitely my favorite chili right now.

2-2.5 pounds boneless, skinless chicken 
2 cans black beans, drained and rinsed (or pinto)
1 can Mexican-style tomatoes and chilies (or one can diced tomatoes + one 4 oz can green chilies)
1 large onion, chopped
3-4 cloves of garlic, chopped
1/3-1/2 cup prepared mole paste
3/4 cup chicken stock (I threw in one bouillion cube and reduced the salt)
3 teaspoons cumin
3 teaspoons ground coriander
3 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
Fritos, shredded cheese, and lettuce (for topping)

Combine in a crockpot and cook on low 5-6 hours. Shred chicken. Serve with fritos, sour cream, cheese, and lettuce. Yum!

Adapted from http://sarahsprague.com/2010/11/04/the-friday-football-foodie-shredded-chicken-mole-chili-frito-pie/