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  • Johnna Coleman

    crock pot enchilada soup - 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.

  • Ashley Travis

    Ive been looking for a good chicken enchilada or tortilla soup! Previous Pinner: Crockpot Chicken Enchilada Soup - 4/18/2012: This soup was good! It was fairly easy to put together, but it's not a "dump and go" crockpot recipe -- you do have to make a sauce at the beginning. Since I have kids who don't like spicey food, I substitued plain diced tomatoes for the tomatoes with jalapenos. One recipe was plenty for my family with some leftover. 5 out of 5 clean bowls!

  • Mary Ann Whelan

    Crock Pot Chicken Enchilada Soup. Delicious! I used frozen bone-in chicken breasts, and it was great. With avocado and tortilla chips on top, it reminds me of a heartier tortilla soup. I will definitely make again; next time I may get ambitious and make my own enchilada sauce to use in it!

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