Dinner

Crockpot Chicken Enchilada Soup is for Dinner.

Crockpot Chicken Enchilada Soup takes 15 minutes to prepare.

Crockpot Chicken Enchilada Soup takes 360 minutes to cook.

Crockpot Chicken Enchilada Soup makes 10 servings.

The ingredients for Crockpot Chicken Enchilada Soup are:

3 tablespoons butter
3 tablespoons flour
? cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 package (10 ounce) frozen corn
? cup onion, chopped
? cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded cheddar cheese, low fat
baked tortilla chips (not included in nutritional info)

Here is how you make Crockpot Chicken Enchilada Soup:

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

The nutritional information for Crockpot Chicken Enchilada Soup is:

• Servings Per Recipe: 10
• 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