Crock Pot Chicken Enchilada Soup

• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 cup chicken broth
• 2 cups milk
• 1 can black beans (15 oz) rinsed and drained
• 1 can Rotel diced tomatoes & jalapenos (14.5 oz)
• 1 package frozen corn (10 oz)
• 1/2 cup onion chopped
• 1/2 cup bell pepper diced
• 1 can Enchilada sauce (10 oz)
• 2 wholes chicken breasts
• 1 cup Monterrey Jack Cheese shredded

1. 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 1/2 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 large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.
2. In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. 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. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.

butter, flour, chicken broth, milk, black beans, tomatoes, corn, onion, bell pepper, enchilada sauce, wholes chicken breasts

Taken from www.myrecipes.com/recipe/crock-pot-chicken-enchilada-soup (may not work)