Crockpot Chicken Enchilada Soup

By Pattywak

Ingredients

• 3 tbsp. butter
• 3 tbsp. flour
• 1/2 cup chicken broth
• 2 cups milk (I used 2%)
• 1 can (10 oz) of enchilada sauce
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14.5 oz) Rotel diced tomatoes and green chilies
• 1 package (10 oz) frozen corn
• 1 medium onion, diced
• 1 green pepper, diced
• 8 chicken tenderloins or 2 whole chicken breasts

Details

Servings 1
Adapted from easykitchenrecipes.com

Preparation

Step 1

In a large skillet, melt the butter over medium low heat and stir in the flour until smooth and bubbly.

Remove from heat and add in the chicken broth and 1/2 cup of milk, stirring to make sure there are no lumps.

Return to heat and bring to a gentle boil, stirring until it thickens. Then in a large bowl, whisk in the enchilada sauce and the chicken broth mixture.

Continue to whisk the mixture as you add the rest of the milk.

In a crockpot, combine the beans, tomatoes, frozen corn, onions, and green peppers.

Place the chicken tenderloins or breasts on top of this mixture.

Pour the sauce you just made over the chicken & veggie ingredients in the crockpot.

Right before serving, take out the chicken and shred it. Then add it back into the pot and mix to combine well.

You can top this with whatever cheese you like and whatever toppings (olives, guacamole, sour cream, etc.)