Saturday, January 25, 2014

Crockpot Enchilada Chicken Soup

I love this recipe. It is so delicious and easy. For an even healthier option, you can just use the original 1/2 cup milk in the chicken broth mixture and then add 1 cup of water to the ingredients in the bottom of the crockpot. Also, serve it without the cheese, which really isn't a huge loss because the soup has so much flavor. Delicious!!

3 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
2 cups milk
1 can Original Rotel
1 can (15 oz.) black beans, drained and rinsed
1 bag (10 oz.) frozen corn
1/2 onion, chopped
1 red pepper, chopped
1 can (10 oz.) Enchilada sauce of your choice
2 boneless, skinless chicken breasts
1 cup shredded cheddar cheese

Melt butter in a saucepan over medium-low heat. Stir in flour until smooth and bubbly. Removed the pan from heat and add the chicken broth and 1/2 cup milk slowly stirring to keep smooth.  Return the pan to heat and bring sauce to a gentle boil; continue to stir constantly until the sauce thickens. In a large bowl, whisk together the enchilada sauce and the chicken broth mixture you just made. Gradually whisk in remaining milk until smooth.

In a crockpot, combine the black beans, Rotel, corn, onion, and bell pepper. Place the chicken breasts on top and then pour the chicken broth mixture you just made over the top. Cover and cook on low heat for 6 to 8 hours, or on high for 3 to 4 hours. Remove chicken and shred into bite-sized pieces. Add chicken back to the crockpot and mix with soup.

When serving top with cheddar cheese or any other toppings you might like. I suggest sour cream, avocado,tortilla triangles, and jalapenos. Enjoy!

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