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Community Recipe
from [tinavan12]
Chicken Enchilada Soup

Chicken Enchilada Soup

  • Yield: 1 serving


  • 3 tablespoon(s) butter
  • 3 tablespoon(s) flour
  • 1/2 cup(s) chicken broth
  • 2 cup(s) milk
  • 1 can(s) black beans rinsed and drained
  • 1 can(s) rotel
  • 1 package(s) frozen corn
  • 1/2 cup(s) onion chopped
  • 1/2 cup(s) bell peppers diced
  • 1 can(s) enchilada sauce
  • 2 whole(s) chicken breasts
  • 1 cup(s) monterry jack shredded


Melt butter in saucepan over med- low heat. Stir flour; keep stirring until smooth and bubbly.

Remove from heat and add chicken broth and 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 enchilada sauce and chicken broth mixture. Gradually whisk in remaining milk until smooth, Set aside.

In a crock pot, combine beans, tomatoes, corn, onion, and bell pepper.

Place the chicken breasts on top of mixture.

Pour sauce mixture over ingredients in cooker.

Cover, cook on low for 6-8 hours or high 3-4 hours.

Remove chicken and cut or shred into bite sized pieces.

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Chicken Enchilada Soup recipe