Chicken Enchilada Soup
~3 tbsp olive oil
~3 tbsp. butter
~3 tbsp. flour
~1/2 cup chicken broth
~2 cups milk
~1 can (10oz) enchilada sauce
~1 can black beans, rinsed and drained
~1 can of diced tomatoes
~1/2 cup of fresh green chilies, diced (you could also use canned)
~1 package of frozen corn
~1 medium onion, diced
~1 green pepper, diced
~8 chicken tenderloins or 2 whole chicken breasts, cubed
In a large pot, heat olive oil over medium heat add cubed chicken. Cook chicken until done. Add onion and green peppers, cook until tender. Add frozen corn, cook until thawed. Add tomatoes, green chilies. Cook an additional 3-5 mins.
Meanwhile in a small skillet, melt butter over medium low heat and stir in the flour until smooth and bubbly. Remove from heat and add chicken broth and 1/2 cup of milk, stirring to make sure there are no lumps. Return to heat and bring to a gentle boil, stirring until it thickens.
In large bowl, whisk in the enchilada sauce and the chicken broth mixture. Continue to whisk the mixture as you add the rest of the 1 1/2 cups of milk.
Add the enchilada mixture to the vegetables and chicken mixture. Let simmer for 1/2 hour to an hour. Serve with sour cream, tortilla and enjoy!
If you wanted to put this in the crock-pot, throw in all vegetables and chicken into crock-pot. Make flour and enchilada sauce mixture, add mixture to crock-pot and let cook on low heat for 5- 6 hours. By the time you get home everything will be cooked! Yummy!
Hope you get a chance to make this! See you tomorrow! XO