It has been well established that I love Mexican food. Even though I love my fajita bowls it is nice to have something a little different. This dish makes an appearance in our meal plan every month. It is hearty and delicious and best of all, is cooked in the crockpot so really easy to pull together. Since I work from a home office I can usually pull this together during one of my breaks in the morning and can enjoy for my dinner break at night. I have used the mild and hot Rotel and both were good, but the hot was just a little too hot for me.
Chicken Enchilada Soup, from Dainty Chef
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 with green chiles for mild, habeneros for hot
1 package (10 ounce) frozen corn
½ cup onion, chopped
1 red bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 boneless skinless chicken breasts
1 cup shredded Monterrey Jack cheese
Heat saucepan over medium-low heat, melt butter. Stir in the flour, keep stirring until smooth and bubbly. Remove pan from heat and gradually stir in chicken broth and 1/2 cup of milk, continue to stir to keep mixture smooth. Return to heat. Bring the sauce to a gentle boil and cook, stirring constantly to thicken.
In a large bowl whisk together the chicken broth mixture and enchilada sauce. Gradually mix in remaining milk until combine and set aside.
Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.
In a crockpot combine the beans, rotel tomatoes, corn, onion, and bell pepper. Put the chicken breasts on top of the vegetable mixture and pour enchilada sauce over top. Cook on low for 6-8 hours or high for 3-4 hours. When ready to service, remove chicken and shred. Mix shredded chicken back into the soup, and enjoy! Top each portion with cheese. We also top with crushed tortilla chips, you could also use avocados or sour cream!
Yields: 6 servings
Nutrition per serving (excluding toppings other than cheese): 301.5 calories, 14.8g fat, 8.2g saturated fat, 61mg cholesterol, 450mg sodium, 24.6g carbohydrates, 2.7g fiber, 7g sugar, 19.5g protein