If I had a list of my top 5 favorite dinners- this would probably be on there. I’ve made this soup at least 5 different times in the last couple since I found the recipe on Pinterest. The recipe is SO easy, especially since it’s made in a slow cooker. Check out my slightly enhanced (aka spicier) recipe below and make some this weekend!
Slow Cooker Chicken Enchilada Soup
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
2 cans (10 ounce) Rotel diced tomatoes (Mild, Original, or Hot!)
3/4 package (16 ounce) frozen corn
½ white onion, chopped
2 large bell peppers, diced (red, orange, or yellow)
1 jalapeño, diced (and seeded if you do not want the soup to be too spicy)
1/2 bunch of fresh cilantro, chopped
1 can (10 ounce) Enchilada sauce
3 whole chicken breasts
1 cup shredded Mexican blend cheese
Crushed tortilla chips for topping
Bring saucepan to medium-low heat. Melt butter, stir in flour until smooth and bubbly. Take saucepan off burner and add the chicken broth and 1/2 cup of the milk. Stir to keep smooth and return to heat. Bring sauce to a boil, stirring constantly until the sauce thickens. Remove from heat.
In a large bowl, whisk chicken broth mixture and enchilada sauce until smooth. Slowly whisk in remaining 1 1/2 cup of milk and set aside.
In the crock pot, combine the chopped veggies, cilantro, Rotel tomatoes, and rinsed beans. Place the chicken breasts on the top of the vegetables. Pour the enchilada sauce mixture over the ingredients, cover, and cook! Cook on high for 4 hours or low for 6-8 hours. About an hour before the soup is done, remove the chicken breasts and pull them in a large bowl. Stir the pulled chicken back into the soup and let it finish cooking.
Top the soup with tortilla chips, fresh cilantro, sour cream, or avocado slices!
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