Crockpot Chicken Enchilada Soup

With the weather turning colder here in southern Oklahoma I had a hankering for some soup. This is one of my favorite recipes. It's super easy to throw together and is great for lunches throughout the week as well.

Ingredients

2 chicken breasts
3 tbsp butter
3 tbsp flour
1 cup chicken broth
1 can chili ready tomatoes
1 can rotel
1 can pinto beans
1 can enchilada sauce
2 cups frozen corn
1/2 tsp salt
1/2 tsp cilantro
1 tsp garlic
2 tsp onion powder
2 cups milk

Toppings

Shredded cheese
Crushed tortillas chips

Instructions

Place the chicken breasts in the crockpot. In a small saucepan, melt the butter. Add flour and chicken broth and whisk until smooth. Pour this mixture over the chicken breast. Add the rest of the ingredients except the milk to the crockpot and give a little stir. Turn on low and let cook for 8 hours. About 30 minutes before you are ready to serve, stir in the milk. This will make the soup nice and creamy.

I like to top mine with crushed On The Border tortilla chips and shredded cheese. If you've never tried these chips you're missing out. They are the bomb!

Hope you enjoy!