If anyone loves MEXICAN as much as I do, you will love this quick, easy, DELICIOUS recipe!!

Crockpot Chicken Enchilada Soup

Ingredients:

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

What you’ll do:

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. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.

Source: So Tasty, So Yummy