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.
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 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
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.
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