SOUPS ON! Day 7

Chicken Enchilada Soup

This is my most recently-discovered soup recipe, but it has become one of my favorites!  I think I like it better than taco soup!  You can make it more spicy by substituting the spicy rotel for mild, or adding "hot" enchilada sauce instead of just regular.  This is a crock pot recipe, but it kind of has a bit of preparation before putting everything in the crock pot...  So I usually do not make this one on a weekday morning, but on a Saturday or Sunday when I have more time in the mornings.

3 T. butter
3 T. flour
1/2 c. chicken broth
2 c. milk, divided
1 can black beans, rinsed and drained
1 can Rotel diced tomatoes
1 pkg (10 oz.) frozen corn
1/2 c. chopped onion
1/2 c. chopped bell pepper
1 can Enchilada sauce
2 boneless, skinless chicken breasts (you can do fresh or frozen)
Toppings:  shredded cheese, cour cream, tortilla chips

Melt butter in saucepan over medium-low heat.  Stir in flour and stir until smooth and bubbly.

Remove from heat and add chicken broth and 1/2 c. milk a little at a time, stirring to keep it smooth.

Return mixture to the heat and bring sauce to a gentle boil.  Cook, stirring constantly, until sauce thickens.

In a large bowl, whisk together enchilada sauce and chicken broth mixture.  Gradually whisk in the remaining 1 1/2 c. milk until smooth.  Set sauce aside.

In crockpot, combine beans, Rotel tomatoes, corn, onion, and bell pepper.  Place chicken on top.

Pour sauce over the ingredients in the crock pot.  Cook on low for 6-8 hours, of high for 3-4 hours.

When ready to serve, take out chicken breasts and shred.  Return to the pot.  Season the soup with salt and pepper to taste.  Stir well.

Serve topped with cheese, sour cream, and tortilla chips.


If you have any great soup recipes, please send them my way!!!!