I pinned it and tried it and loved it!
This was an awesome soup...so rich, thick and flavorful...not too spicy either, just right. It tasted even better the next day.
I am so glad I made this soup, it will be a great addition to my soup recipes!
Crock pot Chicken Enchilada soup
3 tablespoon butter
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 chilies( mild)
1 package (10 ounce) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 chicken breasts
1 cup shredded Monterrey Jack cheese
Melt butter in a saucepan over medium heat. Stir in the flour, stir until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup of the milk, a little at a time. Return to heat. Bring to a boil,stirring constantly, until thickened.
In a crock pot, combine drained beans, tomatoes, corn, onion, and bell pepper. Put 2 chicken breasts on top.
Whisk the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Pour mixture over ingredients in crock pot. Cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut into bite-sized pieces, add back to the soup. Top with cheese.