Plus - still Winter.
Now - I realise that there's a BIG difference between "Tortilla" and "Enchilada". But I couldn't go without at least trying it.
And it turned out pretty darn delicious. Although the spicy level is on the pretty high side. At least it was for me.
Also - I don't recommend making this and then trying to do yoga after the soup's been cooking for a while. It'll be hard to concentrate on anything other than the delicious, delicious smell and you will likely fall out of your warrior pose and smash your arm on a end table.
Not that that's what happened to me.
Consider yourself warned.
Let's get it started.
In a pot over medium-low heat, melt the butter.
Then add the flour, stir until smooth and cook until bubbly. What I mean is - it'll kind of look frothy.
Add in 1/2 cup of milk and the chicken broth. Cook to a gentle boil, stirring constantly until thickened.
Add the enchilada sauce and stir to combine.
Add the rest of the milk and remove from heat.
In the bowl of a slow-cooker, add the black beans.
Then the tomatoes.
Then the corn.
Then the onion and bell pepper. Krissy didn't say which kind of bell pepper to use - so I went with green.
Stir the ingredients together and place the chicken breasts on top.
Then pour the enchilada/milk mixture over top of everything and cook on low for 6 to 8 hours.
After 6 hours, the chicken was perfectly cooked.
Then shred the chicken up. And this time, I wasn't a freaking Lazy Lou. I used two forks - not the stand mixer.
Then return the shredded chicken back to the slow-cooker and stir up.
I put a little sour cream and Monterey Jack cheese on top.
Just as delicious as it smelled, this soup had a wicked kick. But maybe I'm just a wimp.
Trying it out the next day, the soup had tightened up to be a warm, stick-to-your-ribs winter soup.
It was great - but not quite what I was looking for.
Thank you Krissy!
This is the Cane girl - signing off.
Crockpot Chicken Enchilada Soup
3 tablespoons butter
3 tablespoons flour
1/2 cup chicken broth
2 cups milk
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can Rotel tomatoes with jalapenos (I used Tomatoes with Chiles)
1 (10 ounce) package frozen corn
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
1 (10 ounce) can enchilada sauce
2 chicken breasts
Monterey Jack cheese, shredded
- In a pot over medium heat, melt the butter.
- Add the flour, stirring until smooth and starting to bubble.
- Remove the pot from the heat, and gradually add the chicken broth and 1/2 cup of milk. Return to burner and bring to a gentle boil, stirring constantly until it thickens.
- Remove from heat and whisk in the enchilada sauce.
- Gradually add the rest of the milk and set aside.
- In the bowl of a slow cooker, combine the beans, corn, onion, and bell pepper. Place the chicken on top of the bean mixture. Pour the enchilada sauce mixture over top.
- Cover and cook on low heat for 6 to 8 hours. When the chicken is cooked through, remove from the slow cooker and shred into bite-size pieces. Stir back into the bowl of the slow cooker.
- Serve topped with shredded Monterey Jack cheese. Additionally, the soup could be topped with tortilla strips and sour cream.