|When I saw this on Pinterest, I was instantly interested. I have a weird issue with beans, as in, I don't like them. But I will eat beans in soup. I have no idea what the difference is, but it works for me. This soup is no exception. I made some changes from the original recipe, cream of chicken soup does not get used in my house, so I found an easy swap out to make it homemade. It was really easy and the soup definitely benefitted sodium wise. As soon as I smelled the soup simmering away, I knew I would love it. And I wasn't wrong. It was amazing. Miss F said "I love soup!" I am already planning on making it again with a homemade enchiladas verde sauce and fresh cilantro.|
3 tablespoons butter
3 tablespoons flour
½ 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
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese
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 ½ 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 crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.
In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. 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.
Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.
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