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Zupa's Copycat Crockpot Chicken Enchilada Soup
Ingredients
- 1 pound frozen chicken breasts
- 1 teaspoon cumin
- 3 tablespoons chili powder
- 1 ounce can diced green chilies 4
- 1 tablespoon minced garlic approximately 6 cloves
- 1 oz small can green enchilada sauce 10-
- 1 oz small can red enchilada sauce 10-
- 1 can black beans rinsed
- 1 oz can tomato sauce 15
- 2 cups water
- 2 tablespoons butter
- 2 tablespoons flour
- 1 oz can evaporated milk 15
- salt and pepper to taste
Instructions
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Place the first 10 ingredients in crock pot.
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Cook on low for 6 hours.
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Pull out chicken, shred, and put back in the crock pot.
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In a small sauce pan, melt butter on medium heat.
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Add flour until it forms a paste.
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Add evaporated milk and stir until it begins to boil and thicken.
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Pour the mixture into the crock pot, mix and cook for 1 more hour.
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Serve with tortilla chips, cheese, cilantro, and avocado.