Crock Pot Chicken Enchilada Soup |
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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 4 |
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Ingredients:
3 tablespoon(s) butter |
3 tablespoon(s) flour |
1/2 cup(s) chicken broth |
2 cup(s) milk |
1 can(s) black beans (15 oz) rinsed and drained |
1 can(s) rotel diced tomatoes & jalapenos (14.5 oz) |
1 package(s) frozen corn (10 oz) |
1/2 cup(s) onion chopped |
1/2 cup(s) bell pepper diced |
1 can(s) enchilada sauce (10 oz) |
2 whole(s) chicken breasts |
1 cup(s) monterrey jack cheese shredded |
Directions:
1. Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and 1/2 cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.
2. In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.
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