After being sick with the flu for a week and and Heather being sick as well we figured the best thing for us to have would be soup for dinner. Problem was we didnt want to eat it out of the can because we were trying to be somewhat healthy and we really didnt want to cook that much. So I figured why not make something we can just throw in the crock pot. We went to the grocery store and stocked up on a lot of healthy foods so that we can start this year off right (New Year’s Resolution #1). I decided that finally wanted to try to make chicken enchilada soup and I knew if Heather was going to eat a soup it had to be Mexican!
Chicken Enchilada Soup
Ingredients:
3 tablespoons butter
3 tablespoons flour
1 tbsp. Chilli Powder
1 tbsp. Cumin
1 tsp. garlic
1 tsp. pepper
1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (14.5 oz size)
1/2 green pepper
1/2 red onion
10 oz enchilada sauce
1/2 cup of Chicken Broth
2 cups skim milk
2 medium boneless chicken breasts
1 cup of monterary jack cheese
- Melt butter in a saucepan over medium-low heat.
- Add in flour, stirring until smooth and bubbly.
3. Remove from heat and slowly add the chicken broth and ½ cup milk, stirring constantly.
4. Return to heat. Bring sauce to a gentle boil, stirring constantly, until it thickens.
5. Remove from heat and mix with enchilada sauce. Gradually whisk in remaining milk until smooth. Set aside.
6. In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Layer the chicken breasts on top of the mixture.
7. Pour sauce mixture over ingredients in crockpot.
8. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. After 1 1/2 hours put in the garlic, pepper, chili powder, and cumin.
9. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces.
10. Add chicken back into the soup, mix together. Top with cheese and serve. We added some tortilla chips for some extra crunch.
The soup was fantastic and fit perfectly with our lazy TV watching sick day!
Hot Soup & Meds
H&M
