Crock Pot Chicken Enchilada Soup

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

Preparation

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.