Spicy Chicken Enchilada Soup

  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1/2 cup chicken broth
  • 2 cups milk
  • 1 can (15 oz) black beans, rinsed and drained
  • 2 cans (10 oz) diced tomatoes and jalapenos
  • 2 cups frozen corn
  • 1 medium onion, chopped
  • 1 large bell pepper, diced
  • 1 can (10 oz) Enchilada sauce
  • 2 whole chicken breasts, cut into bite size pieces
  1. Melt butter in a saucepan over medium-low heat.
  2. Stir in flour; keep stirring until smooth and bubbly.
  3. Remove from heat and add the chicken broth and 1/2 cup milk, a little at a time, stirring to keep smooth.
  4. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
  5. In a large bowl, whisk together the enchilada sauce and chicken broth mixture. Gradually whisk in remaining milk until smooth, set aside.
  6. In a slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper.
  7. Layer chicken on top.
  8. Pour the sauce mixture over the top.
  9. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

    10. **optional for garnish: shredded cheese, avocado, sour cream, or tortilla chips**

Published: Sunday, February 26th, 2012
Kelly's Recipe Cards