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.
Anyhow....here 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.