Sunday, February 3, 2013

Chicken Enchilada Soup!

It's the Super Bowl!  I'll be honest, I watch the game for the commercials.  It is the best part.  While I love the excitement of sports, I don't always get the rules and penalties and what not. 

Prime example - JD had a basketball game the other night.  It was an exciting, nail-biting kind of game. (As nail biting as they can be for 3rd/4th graders).  I was cheering.  I yelled, "Go defense"!  Ummmm, let's just say we had the ball - we weren't defending it!  A teeny bit embarassing but good story on how I get caught up in the excitement of a game and don't really pay attention to the rules or positions. is what I made for the Super Bowl!

Chicken Enchilada Soup (Crockpot)
3 Tbsp. Butter
3 Tbsp. Flour
1/2 C. Chicken Broth
1/2 C. Milk
2 C. Milk
1 Can (10 oz) Enchilada Sauce (I used mild)
1 Can (15 oz) Black Beans, rinsed and drained)
1 Can (14.5 oz) Rotel Diced Tomatoes w/ Green Chiles
1 Package (10 oz) Frozen Shoepeg Corn
1 Medium Onion, Diced
1 Green Pepper, Diced
2 Boneless, Skinless Chicken Breasts
DIRECTIONS:  In a large skillet or saucepan, melt the butter.  Stir in the flour.  Remove from heat and whisk in the chicken broth and 1/2 C. milk.  Whisk to make sure no lumps.  Return to heat and bring to a slow boil, whisking until it thickens.  Add enchilada sauce.  Continue to whisk while you add the milk.  In a crockpot - combine beans, tomatoes, corn, onions and peppers.  Place chicken over the veggies.  Pour the sauce over the chicken and veggies.  Cover and cook on low for 6-8 hours.  Right before serving - shred the chicken.  Serve with shredded cheese, sour cream, salsa, onions, tortilla chips.....whatever toppings you desire.


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