Crockpot Chicken Enchilada Soup
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
3 tablespoons butter3 tablespoons flour˝ cup chicken broth2 cups milk1 can (15 ounce) black beans, rinsed and drained1 can (14.5 ounce) Rotel diced tomatoes and jalapenos1 package (10 ounce) frozen corn˝ cup onion, chopped˝ cup bell pepper, diced1 can (10 ounce) Enchilada sauce2 whole chicken breasts1 cup shredded cheddar cheese, low fatbaked tortilla chips (not included in nutritional info)
Directions
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 ˝ 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 baked tortilla chips and serve.

Serving Size: makes about 10 1-cup servings
Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 177.3
  • Total Fat: 3.3 g
  • Cholesterol: 34.0 mg
  • Sodium: 471.7 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 3.4 g
  • Protein: 18.7 g

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