Crockpot Chicken Enchilada Soup

Ingredients:

• 3 tablespoons butter
• 3 tablespoons flour
• ½ cup chicken broth
• 2 cups milk
• 1 can (15 ounce) black beans, rinsed and drained
• 1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
• 1 package (10 ounce) frozen corn
• ½ cup onion, chopped
• ½ cup bell pepper, diced
• 1 can (10 ounce) Enchilada sauce
• 2 whole chicken breasts
• 1 cup shredded Monterrey Jack cheese

Method:

1. Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. 
2. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. 
3. Return to heat. 
4. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . 
5. Gradually whisk in remaining milk until smooth. Set aside.

more: http://dainty-chef.com/2011/12/crockpot-chicken-enchilada-soup.html