Since the weather still can’t decide if it wants to stay hot or cold, I got to make some soup right when it got cold again. I had some leftover turkey and used that in the soup instead of chicken. Overall I’m not 100% sure I would make this again. It was ok, but didn’t wow us like the Tortilla Soup did.

Crockpot Chicken Enchilada Soup
(Adapted from Dainty Chef)

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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

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, slices of avocado, sour cream, crushed tortilla chips and serve.


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