Creamy Chicken Enchilada Soup

My sister posted a soup recipe a couple weeks ago on her blog for Creamy Chicken Enchilada Soup (you can find her original post here).  I decided to try it (with a couple modifications) on my family.  This soup seemed like it would be good for us because we like thicker soups, rather than ones with just a broth base.  This soup came out nice and thick and had a really good flavor.  I decreased the amount of milk from the original dish, but increased the amount of broth to keep the overall liquid the same.  I also added a finely minced chipotle pepper for a bit of smoky flavor and heat.


Creamy Chicken Enchilada Soup

1 large onion, diced
1 green pepper, seeded and diced
1 can black beans, rinsed and drained
1 can corn, drained
1 chipotle pepper, seeded and minced fine
1 can Rotel tomatoes
1-1/2 lbs chicken breast or tenderloins
1-1/2 cups chicken broth
1-1/2 cups milk
3 Tbsp butter
3 Tbsp flour
1 can enchilada sauce
Salt and pepper to taste

In medium saucepan over medium heat, melt butter.  Stir in flour and cook for 2 minutes.  Add  1 cup chicken broth and stir until no lumps remain.  Pour in milk and heat until thickened.  Remove from heat and stir in enchilada sauce.  Set aside.





Place onion, green pepper, beans, corn, chipotle pepper, and tomatoes in crockpot and mix together.  Lay chicken over top of vegetables.  Pour remaining 1/2 cup chicken broth over top of chicken.  Pour sauce over chicken.  Cook on low for 6-8 hours or high for 3-4.  Remove chicken from soup and shred.  Return chicken to soup and season soup to taste with salt and pepper.  Garnish with cheese, sour cream, and cilantro.