This recipe will make a full crockpot of soup for a large family or get together. You can cut the ingredients in half for a smaller family.
What you need:
· 6 tablespoons butter
· 6 tablespoons flour
· 1 cup chicken broth
· 4 cups milk
· 2 can (19.75 oz.) black beans, rinsed and drained
· 1 can (28 oz.) Rotel diced tomatoes with green chilies
· 1 package (10 ounce) frozen corn
· ½ cup onion, chopped
· 1 can (28 oz.) Enchilada sauce
· 4 whole chicken breasts
· 2 cup shredded Monterrey Jack cheese
What you do:
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 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 and onion. 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. You can also top with slices
of avocado, sour cream, and crushed tortilla chips.
ENJOY!
