Enchilada Soup

enchilada soup All the best parts of an enchilada in soup form! It’s packed with flavor, color, and warmth. I like making this in the winter when I’m craving something spicy.

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Dice the onion and bell pepper. Set aside.

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Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and lightly bubbly.

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Remove from heat and add the chicken broth and half 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. Remove from heat.

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In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.

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In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken on top of the mixture. Pour sauce mixture over ingredients. Cover and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

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When done, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. Instead of using Monterrey Jack cheese, I used a Colby Jack/Monterrey Jack mixture. I also left out the jalapenos (per request of my husband).

Enchilada Soup
All the best parts of an enchilada in soup form! It's packed with flavor, color, and warmth. I like making this in the winter when Im craving something spicy.
Servings
8-10 people
Servings
8-10 people
Enchilada Soup
All the best parts of an enchilada in soup form! It's packed with flavor, color, and warmth. I like making this in the winter when Im craving something spicy.
Servings
8-10 people
Servings
8-10 people
Ingredients
  • 2 chicken breasts skinless, boneless
  • 1, 14.5 ounce can tomatoes and jalapenos diced
  • 1/2 cup onion chopped
  • 1/2 cup bell pepper diced
  • 1, 15 ounce can black beans drained and rinsed
  • 1, 10 ounce package frozen corn
  • 3 tbsp butter
  • 3 tbsp flour
  • 1/2 cup chicken broth
  • 2 cups milk
  • 1, 10 ounce can enchilada sauce
  • 1 cup monterrey jack shredded
Instructions
  1. Dice the onion and bell pepper. Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and lightly bubbly.
  2. Remove from heat and add the chicken broth and half 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. Remove from heat.
  3. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.
  4. In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken on top of the mixture. Pour sauce mixture over ingredients. Cover and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
  5. When done, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve.

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