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Crock Pot Chicken Enchilada Soup

Photo: Lee Harrelson; Styling: Jan Gautro

Prep time 5 mins
Cook time 8 hrs
Yield

4 servings

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 cup chicken broth
  • 2 cups milk
  • 1 can black beans (15 oz) rinsed and drained
  • 1 can Rotel diced tomatoes & jalapenos (14.5 oz)
  • 1 package frozen corn (10 oz)
  • 1/2 cup onion chopped
  • 1/2 cup bell pepper diced
  • 1 can Enchilada sauce (10 oz)
  • 2 wholes chicken breasts
  • 1 cup Monterrey Jack Cheese shredded

How to Make It

  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 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.

  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.