Chicken Enchilada Soup

• 1 Tablespoon Olive Oil
• 1/2 whole Yellow Onion, Diced
• 1 whole Red Pepper, Stem And Seeds Removed Then Diced
• 15 ounces, weight Can Of Rotel Diced Green Chilies And Tomatoes
• 4-1/2 ounces, weight Can Of Chopped Green Chiles
• 15 ounces, weight Can Whole Corn, Drained
• 15 ounces, weight Can Black Beans, Drained And Rinsed
• 10 ounces, fluid Can, Enchilada Sauce
• 2 cups Milk, Divided
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 1 cup Chicken Broth, Divided
• 2 whole Chicken Breasts, Cooked And Shredded OR 1 Whole Rotisserie Chicken, Shredded
• 1 cup Mexican Cheese (I Used Monterey Jack)
• Salt And Pepper
• Optional Garnishes: Chopped Cilantro, Shredded Cheese, Tortilla Chips, Sour Cream

1. Heat a soup pan to medium high heat and warm the olive oil. Add the diced onion and red peppers, cooking until tender, about 5 minutes.
2. Pour in the Rotel, green chilies, corn, and black beans. Add the enchilada sauce and 1 1/2 cups of the milk. Stir occasionally.
3. In a small saucepan over medium heat, melt the butter. Once fully melted, add the flour, whisking constantly until thick. Pour the remaining 1/2 a cup of milk and 1/2 a cup of the chicken broth into the roux. Add a few cracks of salt and pepper. Whisk constantly until the mixture thickens, it will take about 4-6 minutes. Once thickened, immediately add it to the soup.
4. Add the remaining 1/2 cup of chicken broth and the cheese into the soup as well. Reduce heat to low and allow to simmer for about 30 minutes, stirring occasionally.
5. Top with desired toppings and serve! Enjoy!
6. Adapted from: Real Mom Kitchen.

olive oil, yellow onion, red pepper, green chilies, green chiles, corn, black beans, enchilada sauce, milk, butter, flour, chicken broth, chicken breasts, mexican cheese, salt, cilantro

Taken from tastykitchen.com/recipes/soups/chicken-enchilada-soup-7/ (may not work)