Monterrey Jack cheesesour cream, avocado, tortilla chips, as desired
Instructions
In a saucepan over medium-low heat, melt butter. Add flour and stir until smooth and bubbly. Remove from heat; slowly add ½ cup chicken broth and ½ cup milk. Whisk to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Remove from heat. Add enchilada sauce, remaining milk and remaining broth to heated broth mixture. Whisk until smooth. Set aside.
In a slow cooker, 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 heat for 3 to 4 hours. When the chicken is cooked through, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup and mix well. Top with cheese, sour cream, avocado or tortilla chips, as desired.
Notes
STORAGE
Store the soup in the refrigerator for up to 3 days, or freeze for up to 3 months.
INGREDIENTS
Flour: You can use another type of thickening agent, if desired. Arrowroot powder or corn starch works well too.
Chicken: You can use boneless chicken thighs instead of breasts, if desired.
Broth: You can substitute vegetable broth for chicken broth, if desired but it may alter the flavor slightly.
Enchilada sauce: You can use store bought or homemade.
OTHER
Nutritional information does not include additional toppings.