Crock Pot Chicken Enchilada Soup

3 tablespoons butter

3 tablespoons flour

1/2 cup chicken broth

2 cups milk

1 can (15 ounces) black beans, rinsed and drained

1 can (14.5 ounces) diced tomatoes and jalapenos

1 package (10 ounces) frozen corn

1/2 cup onion, chopped

1/2 cup bell pepper, diced

1 can (10 ounces) enchilada sauce

2 chicken breasts

1 cup shredded Monterrey Jack cheese

Melt 3 tablespoons of butter in a saucepan, then stir in 3 tablespoons of flour.  Continue to stir until smooth then remove from the heat and add 1/2 cup (each) of chicken broth and milk until smooth.  Put the pan back on the heat and bring it to a boil until it thickened.  Whisked mixture with a can of enchilada sauce, adding the additional 1 1/2 cups of milk and set it aside

In the slow cooker,  add 1 can of black beans (drained and rinsed), 1 can of diced tomatoes and jalapenos, 10 ounces of frozen corn and 1/2 cup (each) of chopped onion and bell pepper. Then add two chicken breasts on top of the mixture and pour the set aside sauce over everything.

Set the slow cooker on high and let it cook for 4 hours. Once cooked, remove the chicken and shred it with two forks.  Put the chicken back into the slow cooker and mix it together. Top with 1 cup of Monterrey Jack cheese.   

Recipe found here.