|We shall call it creamy chicken enchilada soup.|
2 boneless skinless chicken breasts
1 big yellow onion
1 green pepper
1 can of black beans, drained and rinsed
1 can of corn
1 can of enchilada sauce (we used medium heat, I highly recommend it)
1 can of Rotel (just the regular one, tomatoes and chilies)
2 cups of milk
1 cup chicken broth
3 Tbsp. butter
3 Tbsp. flour
Any kind of shredded cheese
A huge amount of cilantro, for garnish
Salt and Pepper, to taste
What you do:
Dump the beans, corn, and Rotel, chopped onions and chopped green pepper into crock pot. Give it a little stir. Lay the raw chicken breasts on top of this glorious pile of goodness. Pour 1/2 cup of the chicken broth over the chicken. Then in a sauce pan, melt the butter and add the flour. Cook for about a minute, then add 1/2 cup of milk and 1/2 cup of chicken broth and whisk until it is smooth. Let it begin to bubble and then take if off the heat. Slowly add the rest of the milk and the can of enchilada sauce. Once it is well whisked, add it all to the crock pot. Cook it on low for 6-8 hours. After it has cooked, take out the chicken and chop it into teeny pieces and then toss it back in with all the other stuff. I cooked it for about another 45 minutes and the smell was so amazing, we had to eat it!
We topped it with a bit of monterrey jack cheese and loads of cilantro. My husband put some sour cream in his. It was a hit! I highly recommend it. I love a good soup, especially when it is cold outside.
Yum, yum! This was a great meal. A perfect meal for a chilly, cloudy Saturday in.