This Chicken Tortilla Soup Recipe is a yummy, easy weeknight dinner perfect for feeding your busy family. An easy Slow Cooker Soup Recipe that will become a family favorite!
1can10 ounce Enchilada sauce or Homemade Enchilada Sauce (see below)
2whole chicken breasts
1cupshredded Monterrey Jack cheese
Instructions
Melt butter in a saucepan over medium-low heat.
Stir in flour and keep stirring until smooth and bubbly. Watch this closely as it can scorch or clump easily.
Remove mixture from heat and add the chicken broth and ½ cup of the milk, a little at a time, stirring continuously to keep smooth.
Return to heat and bring sauce to an easy boil while stirring constantly, until it thickens and remove from heat.
In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth and then set aside.
In a crockpot, combine drained and rinsed beans, tomatoes, corn, onion, and salt.
Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker.
Cover and then cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
About a half an hour or so before serving (or when you can and the chicken is cooked fully), remove chicken and shred it into bite-sized pieces. Add chicken back into the soup, mix together.
Top with cheese, sour cream, avocado, and/or tortilla chips (strips) and serve. (optional…but tasty!)