This was a super delicious meal that tasted fabulous during this never ending winter that we are having right now. Hot and easy to throw together. Definitely a hit at my house!
Chicken Enchilada Soup
(Recipe found on pinterest via workingandcooking.blogspot.com)
3 tablespoons flour
3 tablespoons butter
1/2 cup chicken broth
2 cups milk
1 can black beans, drained and rinsed
1 can diced tomatoes with jalapenos
1 (10 ounces) frozen corn
1/2 cup onion, chopped
1/2 cup bell pepper, diced
1 can (10 ounces) enchilada sauce
2 chicken breasts
1 cup shredded monterey jack
Melt butter in saucepan, add flour and stir until smooth. Add chicken broth and 1/2 cup milk and whisk until smooth. Place back on heat and heat until thickened. Whisk in enchilada sauce and remaining milk and set aside. Place all ingredients other then cheese into crockpot and cover with sauce mixture. Cook on high 4 hours or low 6-8 hours. Remove chicken and shred (if you didn't cut it into chunks like I always do), replace in crockpot and stir together. Top with cheese and serve.