Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, 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. Set aside.
In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.
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|Serving Size: 1 Recipe (1023g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 504 (41%)|
|Amt Per Serving||% DV|
|Total Fat 56g||75 %|
|Saturated Fat 32.4g||162 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 413.3mg||127 %|
|Sodium 744mg||26 %|
|Potassium 1900.8mg||50 %|
|Total Carbohydrate 49.8g||15 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 49.8g|
|Protein 124.8g||178 %|
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Calories per serving: 1221
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