INGREDIENTS:
1 pound frozen chicken breasts
1 teaspoon cumin
3 tablespoons chili powder
1 (4 ounce) can diced green chilies
1 tablespoon minced garlic
1 small (10-oz) can green enchilada sauce
1 small (10-oz) can red enchilada sauce
1 can black beans, rinsed
1 (15 oz) can tomato sauce
2 cups water
2 tablespoons butter
2 tablespoons flour
1 (15 oz) can evaporated milk salt and pepper to taste
Toppings- chips, cheese, cilantro and/or avocado
INSTRUCTIONS:
Place the first 10 ingredients in crock pot. Cook on low for 6 hours. Pull out chicken, shred, and put back in the crock pot. In a small sauce pan, melt butter on medium heat. Add flour until it forms a paste. Add evaporated milk and stir until it begins to boil and thicken. Pour the mixture into the crock pot, mix and cook for 1 more hour. Serve with tortilla chips, cheese, cilantro, and avocado.
LINK:
http://foodapparel.com/crockpot-chicken-enchilada-soup/
