I think I may be part Mexican. I say that with all sincerity because I LOVE Mexican food. I cannot get enough of it. In fact, over that last week at least 5 of my meals were Mexican, and one day it was both lunch and dinner.
So in the spirit of Mexican meals here is another one I made recently. (And I didn’t even wait until Wednesday night to make it!)
Chicken Enchilada Soup
3 T butter
3 T flour
1/2 cup chicken stock
2 cups milk, divided
1 can (15 oz) black beans, drained
1 can (15 oz) diced tomato with chiles
1 package (10 oz) frozen corn
1/2 cup onion, chopped
1 tsp salt, or to taste
1 cube (1 tsp) Trader Joe’s garlic
1 cube (1 tsp) Trader Joe’s cilantro
1 jar (12 oz) Trader Joe’s Enchilada sauce
2 large chicken breasts*
1 cup shredded cheese (I used Jack and Cheddar)
Melt butter in saucepan over medium-low heat. Whisk in flour, one T at a time, and stir until smooth and bubbly. Remove from heat and add chicken stock and 1/2 cup milk, slowly, whisking until smooth. Return to heat and bring to a low boil, stirring constantly until it thickens.
In a large bowl, whisk together the enchilada sauce and chicken broth mixture. Gradually whisk in remaining milk until smooth.
In crock pot, combine beans, corn, onion, tomatoes, salt, garlic, and cilantro. Set chicken breasts on top. *This is a good recipe for leftover chicken or turkey meat. Pour sauce over chicken and other ingredients. Do not stir. Set on high for 3 to 4 hours, or low for 6 to 8 hours. Once meat is cooked through, remove and chop or shred and replace back into crock pot. Stir to combine ingredients and allow to cook until ready to serve.
Top with cheese. Serve with tortilla chips, avocado, and sour cream as desired.