Chicken Enchilada Soup

 

• 2 chicken breasts
• 15 oz can black beans, Drained
• 14.5 oz can Rotel
• 4 oz can jalapenos
• 16 oz package of frozen corn
• 2 medium onions, diced
• 1 bell pepper, de-seeded and diced
• 10 oz green enchilada sauce
• 3 T butter
• 3 T flour
• ½ cup chicken broth
• ½ cup milk
• 1 cup Monterrey jack cheese

1. In a crockpot add the chicken breasts, black beans, rot-el, jalapenos, frozen corn, diced onions, diced bell pepper.
2. n a saucepan make a rue. You do this by adding the butter and then while it is melting whisk in the flour. Bring to a gentle boil. Then remove from heat.
3. Slowly mix in the chicken broth and then the milk. While you are adding the liquid whisk it so it is smooth. Then put the pan back on the stovetop and heat until the mixture begins to thicken.
4. In a bowl add the enchilada sauce. Then after the mixture thickens slowly add it to the enchilada sauce while whisking.
5. Pour the mixture into the crockpot over all of the other ingredients.
6. Cook on low for 6-8 hours. 
7. When you are about ready to eat remove the chicken breasts, shred, then add them back into the soup. Then sprinkle with the Monterrey cheese. Cover and let the cheese melt and then serve.