Chicken Enchilada Soup Recipe

adapted from here

 This recipe is not your typical "throw ingredients into pot, walk out door" kind of crockpot recipe. It requires preparation of the sauce before you can combine everything in the pot. So while it's perfect for me-- I can prepare the sauce and throw everything together in the morning when I still have the motivation and energy-- it may not be the ideal crockpot recipe for working moms. But it would be perfect on the weekends, when you can prepare it and then go do something fun for a few hours, then come home to an already-cooked dinner!

Ingredients

3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
2 tbsp taco seasoning
1 package (10 ounce) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
2 cans (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterey Jack cheese

Directions:

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 of the 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. Whisk in taco seasoning until blended. 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, shred chicken (I use two forks; if you have a better method that doesn't involve removing the chicken I'd love to hear it) and give the whole thing a stir.

  Top with cheese and tortilla chips (like with chili and Fritos).

facebook | twitter | instagram | bloglovin