Crock Pot Chicken Enchilada Soup
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!
Come join SoupaPalooza at TidyMom and Dine and Dish sponsored byKitchenAid, Red Star Yeast and Le Creuset
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!
Come join SoupaPalooza at TidyMom and Dine and Dish sponsored byKitchenAid, Red Star Yeast and Le Creuset
CROCK POT CHICKEN ENCHILADA SOUP
recipe from: Dainty Chef
- 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
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.
Enjoy!
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