I live in Utah where winters are typically filled with snow….feet of snow. Well this year, it has only snowed a handful of times, only to have it quickly melt away. The weather this winter reminds me of spring in Utah. It is really weird. I can’t complain, because I am not a huge fan of the snow, but it is still really weird.It snowed here last week. The moment I saw the snow, I knew it would be a warm soup day. I searched for the perfect soup I wanted to make, and you know what, I picked a winner! This soup may be my new favorite soup, and that is saying a lot! I LOVE this soup! It is jam packed with flavor and great stuff. MMM…. I know you are going to love it to!
CROCK POT CHICKEN ENCHILADA SOUP
recipe from: Dainty Chef
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth2 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
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.