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Michael in Phoenix

REC: Crock Pot Chicken Enchilada Soup. We've made this dozens of times and shared it with...


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Joined: Dec 9, 2005

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Posted to Thread #29421 at 12:10 pm on Feb 10, 2017

...friends for pot luck dinners. It is delicious!

CHICKEN ENCHILADA SOUP (Crock Pot)
Adapted, Michael in Phoenix

3 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (15 ounce) red kidney beans, rinsed and drained
1 can (10 ounce) Rotel diced tomatoes and jalapenos
1 package (10 ounce) frozen corn OR one large can (29 oz) Mexican Hominy, drained
1/2 cup onion, chopped
1/2 cup bell pepper, diced
1 can (10 ounce) red enchilada sauce
4 or 5 boneless skinless chicken breast filets, trimmed of fat
1 cup shredded Monterrey Jack cheese

Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Add the chicken broth and cup milk, a little at a time, stirring to keep smooth. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Add the enchilada sauce; then gradually whisk in remaining milk until smooth. Remove from heat and set aside.

In a Crock Pot, combine drained beans, tomatoes (with liquid, not drained), corn (or Mexican Hominy), 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. Taste the soup and correct the seasonings, if necessary. If soup is too thick, add hot chicken broth to suit. Add chicken back into the soup, mix together.

To serve, ladle soup into individual serving bowls. Top with shredded cheese.

Additional toppings can include a slice of lime for fresh-squeezed lime juice, avocado slices, rough-chopped cilantro, sour cream, and crushed tortilla chips.

Enjoy!


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