Chicken Enchilada Soup | Johanneck Family Recipes
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Whisk
- Measuring cup
- Spoon
- Fork
Ingredients
- 1 can black beans (rinsed and drained, about 15 oz)
- 1 can Rotel (about 14 oz)
- 1 package frozen corn (about 10 oz)
- ½ cup onion (chopped)
- 1 bottle roasted red peppers (drained and chopped)
- 3 tbsp. butter
- 3 tbsp. flour
- ½ c. chicken broth
- 2 c. milk
- 1 can enchilada sauce (about 10 oz)
- 2 chicken breasts (raw)
- Olives (optional)
- Shredded cheese (optional)
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