Crockpot Chicken Enchilada Soup

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!