Monday, December 15, 2014
All the flavors of chicken enchiladas - in soup form! Stocked full of chicken, beans, corn, and loads of cheese makes this soup easily a meal on it's own.
Now that it's dark around lunchtime (kidding...), I find myself becoming more of a hermit in the evenings. I don't want to run errands, shop, or even head out to dinner when it's so dark and cold outside. I'd much rather come straight home, start a fire in the fireplace, and eat dinner in front of our latest Netflix series addiction.
Come to think of it, those bears sure are onto something with their hibernation lifestyle!
Meals that are ready when I come home on a chilly dark night are my FAVORITE. Sure, I love cooking but my winter sloth-ness wins out if an appliance will do it for me.
This soup is perfect for long, cold, winter days. It's a little spicy, very chunky, and substantive enough to call it a full meal on it's own. Even the husband agrees! It's loaded with flavor, which I think is often missing in chicken enchilada soups. Definitely one of our favorite soups!
The stovetop prep will take you just 10 minutes to whip together before transferring it to the crockpot. Worth the 10 minutes - promise!
Crockpot Chicken Enchilada Soup
3 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) diced tomatoes and green chiles
1 bag (10 ounce) frozen corn
1/2 cup onion, chopped
1 can (10 ounce) enchilada sauce
1 pound boneless/skinless chicken breasts (around 2 breasts)
1 cup shredded Monterrey Jack cheese
Melt the butter in a saucepan over medium-low heat. Stir in the flour and stir until smooth and bubbly. Remove from heat and add the chicken broth and 1/2 cup milk, a little at a time, stirring to keep smooth. Return to heat and bring the sauce to a gentle boil. Cook, stirring occasionally until thickened.
In a large bowl, whisk together the enchilada sauce and chicken broth mixture. Gradually whisk in the remaining milk until smooth. Set aside.
In the crockpot, combine the drained beans, diced tomatoes and their juices, corn, and onion. Place the chicken on top of the mixture and then pour in the sauce.
Cover and cook on low for 6-8 hours or on high for 3-4 hours. When ready to serve, remove the chicken and shred. Add it back to the soup and mix well.
Serve each bowl topped with cheese.
Source; slightly adapted from So Tasty So Yummy