Anyway, this one is a shortcut enchilada soup. I LOVE Mexican soups (especially posole) and this one is actually kind of healthy since it uses chicken breast meat. I found the quickie recipe at Tastingspoons. I packed this hearty serving for MisterMan (TinySprite got similar -- she loved it too!), topped with cheddar stars in his LunchBot thermal jar. I sent along an Eco Dipper holding some cara cara orange chunks, blueberries, blackberries and a grape tomato. Delish!
Crockpot Chicken Enchilada Soup (from Tastingspoons)
1/2 cup chicken broth
2 cups lowfat milk
10 oz. enchilada sauce
15 oz. black beans
14 oz. Rotel diced tomatoes and jalapenos
10 oz. corn
1/2 cup yellow onion, chopped
1/2 cup bell pepper, chopped
1 celery stalk, chopped (my addition)
2 whole boneless chicken breast halves
1 cup Monterey jack cheese, shredded
Melt butter in a saucepan over medium-low heat. Stir in flour, continuously until smooth. Remove from heat and add broth and 1/2 cup milk, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil, cook until thickened. In a large bowl, mix together with enchilada sauce. Gradually whisk in remaining milk until smooth. Set aside.
In a crockpot, combine 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 for 6-8 hours or high for 3-4 hours.
When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup and mix together. Top with cheese, avocado, chopped green onions, sour cream, cilantro, or crushed tortilla chips, as you desire.
Added to What's For Lunch.