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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