Crock Pot Chicken Enchilada Soup

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This meal was delicious and so simple because it was a slow cooker meal!
First thing's first: I melted 3 tablespoons of butter in a saucepan, and then stirred in 3 tablespoons of flour.  I continued to stir it until it was smooth.

I then removed it from the heat and added 1/2 cup (each) of chicken broth and milk until it was smooth.  I put it back on the heat  and brought it to a boil until it thickened.  Then I whisked the mixture with a can of enchilada sauce, adding the additional 1 1/2 cups of milk and set it aside.

In my slow cooker I added 1 can of black beans (drained and rinsed), 1 can of diced tomatoes and jalapenos, 10 ounces of frozen corn and 1/2 cup (each) of chopped onion and bell pepper. Then I added two chicken breasts on top of the mixture and poured the set aside sauce over everything.

It ended up being a late day, so I actually set the slow cooker on high and let it cook for 4 hours, however, you can also set it on low for 6-8 hours.  Once it was cooked, I removed the chicken to a cutting board and shredded it with two forks.  Then I put the chicken back into the slow cooker and mixed it together.

I topped it with 1 cup of Monterrey Jack cheese and voila!  Dinner was served!

The meal was only 203 calories and $4.18/serving!

Here's the recipe!

3 tablespoons butter

3 tablespoons flour

1/2 cup chicken broth

2 cups milk

1 can (15 ounces) black beans, rinsed and drained

1 can (14.5 ounces) diced tomatoes and jalapenos

1 package (10 ounces) frozen corn

1/2 cup onion, chopped

1/2 cup bell pepper, diced

1 can (10 ounces) enchilada sauce

2 chicken breasts

1 cup shredded Monterrey Jack cheese

Happy cooking everyone!!!