Crockpot Chicken Enchilada Soup

I tried my 1st recipe from Pinterest last night & it was yummy! I've been wanting to get more use out of our Crockpot, but really don't have many recipes that I like. Most of the time we just use it to make Pot Roast or Chicken Noodle Soup. I came across this recipe, tried it out, & will definitely make it again! I love the simplicity of using the Crockpot!

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 & drained
1 can (14.5 ounce) Rotel diced tomatoes (*I bought the Hot ones, which was a BIG mistake! Next time I think I'll buy Mild or do a 10 oz can of Mild + 4.5 ounces of a Hot can)
1 package (10 oz) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 oz) Enchilada sauce
2 whole chicken breasts
1 cup shredded Colby-Monterrey Jack cheese

Directions:
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth & bubbly. Remove from heat & add the chicken broth & 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 & chicken broth mixture. Gradually whisk in remaining milk until smooth. Set aside.

In a crockpot, combine drained beans, tomatoes, corn, onion, & 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 & cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Add shredded cheese.

Ideas for Toppings: Extra shredded cheese, slices of avocado, sour cream, crushed tortilla chips, etc.

Recipe courtesy of this Blog via Pinterest.

Crockpot Chicken Enchilada Soup