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 ½ 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.
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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This recipe comes together in a snap, and the flavors are delicious and satisfying. It feels healthy with all of the beans, corn and veggies, but the chicken and cheese add wonderful richness. I couldn't find Rotel in a 14.5 oz can, so I used a 14.5 oz can of diced tomatoes and added some chopped green chiles. For toppings I did the cheese, sour cream and some chopped cilantro. I look forward to making this again soon.
This recipe works with gluten free flour and it's delicious! I found another recipe for homemade enchilada sauce which I made GF as well rather than using storebought. My whole family loved this. Thanks!
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