Crockpot Chicken Enchilada Soup

Chicken Enchilada Soup


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
  • 1 package (10 ounce) frozen corn
  • ½ cup onion, chopped
  • ½ cup bell pepper, diced
  • 1 can (10 ounce) Enchilada sauce
  • 2 whole chicken breasts
  • 1 cup shredded Monterrey Jack cheese

Method:

  1. Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. 
  2. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. 
  3. Return to heat. 
  4. 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 . 
  5. Gradually whisk in remaining milk until smooth. Set aside.



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