Chicken Enchilada Soup is Good Stuff!

I tweaked a couple of recipes yesterday to come up with a most delicious concoction of my own.  Chicken Enchilada Soup crockpot-style might be our brand-new favorite cold weather soup.  Easy to put together and super-yummy, you can get yours cooking now.

Chicken Enchilada Soup

3 Tablespoons butter
3 Tablespoons flour
½ cup chicken broth (use broth from boiled chicken breasts or canned)
2 cups milk
1 small can green chiles, chopped
1 can  black beans, rinsed and drained
1 can Rotel diced tomatoes and jalapenos
1 can whole kernel corn, drained
1 small onion, chopped
1 can Enchilada sauce, medium heat
2 boneless, skinless chicken breasts, boiled and chopped

In a crockpot, mix black beans, green chiles, Rotel tomatoes, corn, and onion.   Add chopped chicken.

Melt butter in a saucepan over medium-low heat.   Add flour, stirring until smooth and bubbly.  Remove from heat and add chicken broth and 1/2 cup milk.  Stir continuously.  Return to heat and bring to a boil, stirring constantly while sauce thickens.  

Once sauce has thickened, add enchilada sauce.   Whisk together over low heat.  Gradually add  remaining 1 1/2 cups milk, stirring until smooth.  Pour entire mixture over chicken in crockpot.  Cook on over; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. 

Serve with tortilla chips and top with grated cheese.  

This stuff is some kind of wonderful.  I SHOULD have made a double batch because there were just 4 of us home last night and we devoured it in record time.  There were NO leftovers for today -- and I sure had hoped there would be.

Do yourself a favor and Go.Make.This.Soup.

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