PUT A CROCK IN IT!!!

It's that time of year again that salads don't quite cut it. If the leaves are turning and the temp drops , soup is the only thing that will satisfy. I make every kind of soup and I usually rip off the recipes from other people. I have tried tons of recipes, and I will be sharing my best with you. I love this soup. It's super easy and it tastes great. Plus you can freeze it. I like to add a squeeze of lime, a little sour cream, cheese and crunched up tortillas . Sure that "ups" the calorie count, but it's a satisfying meal. Bon Appetit!!



Crockpot Chicken Enchilada Soup

c/o Table for Two

Ingredients

3 tbsp. butter

3 tbsp. flour

1/2 cup chicken broth

2 cups milk (I used 2%)

1 can (10 oz) of enchilada sauce

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

1 can (14.5 oz) Rotel diced tomatoes and green chilies

1 package (10 oz) frozen corn

1 medium onion, diced

1 green pepper, diced

8 chicken tenderloins or 2 whole chicken breasts

Directions

1. In a large skillet, melt the butter over medium low heat and stir in the flour until smooth and bubbly.
2. Remove from heat and add in the chicken broth and 1/2 cup of milk, stirring to make sure there are no lumps.
3. Return to heat and bring to a gentle boil, stirring until it thickens. Then in a large bowl, whisk in the enchilada sauce and the chicken broth mixture.
4. Continue to whisk the mixture as you add the rest of the milk.
5. In a crockpot, combine the beans, tomatoes, frozen corn, onions, and green peppers.
6. Place the chicken tenderloins or breasts on top of this mixture.
7. Pour the sauce you just made over the chicken & veggie ingredients in the crockpot.
8. Cover and cook on low for 6-8 hours or high for 3-4 hours.
9. Right before serving, take out the chicken and shred it. Then add it back into the pot and mix to combine well.
10. You can top this with whatever cheese you like and whatever toppings (olives, guacamole, sour cream, etc.)