Crock Pot Chicken Enchilada Soup Recipe

Name: Crock Pot Chicken Enchilada Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 3 tablespoons flour; 1/2 cup chicken broth; 2 cups milk; 1 can black beans (15 oz) rinsed and drained; 1 can Rotel diced tomatoes & jalapenos (14.5 oz); 1 package frozen corn (10 oz); 1/2 cup onion chopped; 1/2 cup bell pepper diced; 1 can Enchilada sauce (10 oz); 2 wholes chicken breasts; 1 cup Monterrey Jack Cheese shredded

Servings: persons

3 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
2 cups milk
1 can black beans (15 oz) rinsed and drained
1 can Rotel diced tomatoes & jalapenos (14.5 oz)
1 package frozen corn (10 oz)
1/2 cup onion chopped
1/2 cup bell pepper diced
1 can Enchilada sauce (10 oz)
2 wholes chicken breasts
1 cup Monterrey Jack Cheese shredded

1
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 1/2 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.
2
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.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons butter, 3 tablespoons flour, 1/2 cup chicken broth, 2 cups milk, and more.

Yes, Crock Pot Chicken Enchilada Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crock Pot Chicken Enchilada Soup

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