CROCK POT CHICKEN ENCHILADA SOUP

Name: CROCK POT CHICKEN ENCHILADA SOUP
Ingredients: 3 tablespoons butter; 3 tablespoons flour; ½ cup chicken broth2 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

CROCK POT CHICKEN ENCHILADA SOUP was pinched from <a href="http://www.chef-in-training.com/2012/02/crock-pot-chicken-enchilada-soup/" target="_blank">www.chef-in-training.com.</a>

INGREDIENTS

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3 tablespoons butter

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3 tablespoons flour

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½ cup chicken broth2 cups milk

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

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1 can (14.5 ounce) Rotel diced tomatoes and jalapenos

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1 package (10 ounce) frozen corn

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½ cup onion, chopped

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½ cup bell pepper, diced

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1 can (10 ounce) Enchilada sauce

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2 whole chicken breasts

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1 cup shredded Monterrey Jack cheese

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