Crockpot Chicken Enchilada Soup

My parents are coming from out of state to visit me! I’m very excited to have them here. It’s always nice to have visitors come over and keep me busy since Tyler is away. I’m not sure how much cooking I will be doing with them so I wanted to post this before things get too busy.

First of all, crockpot recipes are the best things ever. Crockpots in general are one of the best cooking inventions of all time. What is easier than cooking in a crockpot? Not to mention how tender it cooks meat. Yummmm. Moral of the story is, if you don’t have a crockpot I highly suggest you invest in one. Totally worth it. This recipe is a soup…and you know me…I like soups because I can freeze them!! Make sure you prepare this meal in advance because it does require 3-4 hours of cooking time 🙂

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CROCKPOT 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

Instructions:

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 also topped mine with crushed tortilla chips. You can also choose to add avocados and sour cream as well!

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