Monday, December 5, 2011
I've found that a lot of soups call for cream of X soup, which we don't eat, but this one did not! I came across the recipe on The Dainty Chef.
This recipe is very good, easy, and perfect as a warm meal at the end of a cold day. We both loved it! You do have to do a few steps prior to throwing it into the crockpot but it takes all of 10 minutes and then you're done for the day. Due to the Rotel and enchilada sauce, it does have some kick so keep that in mind.
I hope this dish finds it's place on your menu soon!
Crockpot Chicken Enchilada Soup
3 tablespoons butter
3 tablespoons flour
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 jalapenos
1 package (10 ounce) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese (for topping)
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.
In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together.
Top with cheese and serve.
Posted by Aimee ~ See Aimee Cook at 6:12 PM