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Crock Pot Chicken Enchilada Soup

4.84 from 6 votes

Ingredients
  

  • 1 can black beans rinsed and drained (about 15 oz)
  • 1 can Rotel about 14 oz
  • 1 package frozen corn about 10 oz
  • ½ cup onion chopped
  • 1 bottle roasted red peppers drained and chopped
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • ½ C. chicken broth
  • 2 C. milk
  • 1 can Enchilada sauce about 10 oz
  • 2 chicken breasts raw
  • Olives optional but AWESOME
  • Shredded Cheese optional but AWESOME

Instructions
 

  • 1. Pour black beans, Rotel, frozen corn, chopped onions, and roasted red peppers into your crock pot and stir.
  • 2. On the stove top, melt butter and add flour. Whisk until bubbly and smooth.
  • 3. Add chicken broth and 1/2 C. milk, stir and bring to a boil.
  • 4. Add the remaining milk and enchilada sauce and whisk until smooth.
  • 5. Place chicken breasts in crock pot (over beans, corn and other ingredients).
  • 6. Pour sauce from the stove over the chicken breasts in the crock pot.
  • 7. Cook on low for 6-8 hours or on high for 3-4 hours.
  • 8. When ready to serve, remove chicken, shred, return to crock pot and stir.
  • 9. Serve with shredded cheese and sliced olives. The sour cream isn't really needed since it's made with milk, so it's already creamy, and cilantro adds a fresh flavor. Avacados would also be amazing on top!