Try this Slow Cooker Chicken Enchilada Soup to warm you up this winter.
3 Tablespoons Butter
3 Tablespoons Flour
1/2 Cup Chicken Broth
2 Cups Milk, divided
15 oz Can Black Beans, drained and rinsed
14.5 oz Can Diced Tomatoes with Jalapenos
10 oz Frozen Corn
1 Small Onion, chopped
1 Small Red Bell Pepper, diced
10 oz Can Red Enchilada Sauce
2 Chicken Breasts
Shredded Colby Jack Cheese
Melt butter in a saucepan over medium/low heat. Whisk in flour and cook for 1 minute. Whisk in broth and 1/2 cup milk. Bring to a bubble and let thicken. Remove from heat and whisk in enchilada sauce and remaining milk.
Combine beans, tomatoes, corn, onion and bell pepper together in a slow cooker. Place chicken on top and pour in the enchilada sauce mixture.
Cook on low 6-8 hours or on high for 3-4 hours. Shred chicken after cooking.
Yield: About 8-10 Servings
-Recipe from Dainty Chef–