Slow Cooker Chicken Enchilada Soup

Photo by Ashley O.
Adapted from dainty-chef.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from dainty-chef.com

Ingredients

  • 3

    tablespoons butter

  • 3

    tablespoons flour

  • 1/2

    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

  • 1

    package (10 ounce) frozen corn

  • 1/2

    cup onion, chopped

  • 1/2

    cup bell pepper, diced

  • 1

    can (10 ounce) Enchilada sauce

  • 2

    whole chicken breasts

  • 1

    cup shredded Monterrey Jack cheese

Directions

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. 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.

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