Chicken Enchilada Soup

• 2 tbsp Smart Balance spread
• 2 tbsp flour
• 1/2 cup fat free, low sodium chicken broth
• 2 cups milk
• 1 15 oz can reduced sodium black beans, drained and rinsed
• 1 10 oz can Rotel tomatoes with green chiles
• 8 oz frozen corn
• 2 cloves garlic, finely chopped
• 3 large handfuls onion, chopped
• 1/2 green pepper, chopped
• 1 10 oz can Enchilada sauce
• 2 whole frozen chicken breasts
• 2 handfuls shredded reduced-fat Mexican cheese (optional)
• low-fat sour cream or plan Greek yogurt (optional)

Melt the butter in a medium pot over medium heat. Whisk in flour until it forms a soft lump. Remove from heat and add in the chicken broth. Slowly whisk in the milk. Return to the heat and stir occasionally until the mixture thickens. In a large bowl, combine the enchilada sauce and broth mixture.

In a crock pot, add the black beans, Rotel, onion, garlic, corn and peppers. Add the frozen chicken breasts on top of the veggies. Pour the sauce over the chicken and veggies. Cover and cook on low for 6 hours. I gave it a stir about an hour into cooking before leaving the house, but it will be fine if you just let it cook the whole time. 

When the soup is finished cooking, remove the chicken and shred. It should just fall apart as soon as you put the knife to it. Add it back to the soup. Top with the sour cream or Greek yogurt and/or shredded cheese if you would like

adapted from daintychef.com