Enchilada Soup

We're on a soup craze right now since it's FREEZING cold! I made this crockpot enchilada soup and was pleasantly surprised at how delicious it was. I'm not a huge fan of the crockpot and am always skeptical of how my dishes will come out, but I was really happy with this dish. I modified the recipe by adding more veggies than the recipe called for. See below for the modified recipe.

  • 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 bag Trader Joe's roasted corn
  • 3 small onions chopped
  • 1 large bell pepper, diced
  • 1 can (10 ounce) Enchilada sauce
  • 2 whole chicken breasts
  • 1 cup shredded Monterrey Jack cheese

  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. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. 
  3. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.
  4. 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. 
  5. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. 
  6. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. 
  7. Top with cheese and serve. 

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