Step 1

Sauté onions, garlic, and peppers in extra virgin olive oil until softened, for about 5 to 6 minutes.

Step 2

Add the flour, half of the chicken broth, milk, enchilada sauce, and mix well. Bring sauce to a gentle boil stirring constantly.

Step 3

Reduce to a simmer, add the chicken breast fillets, drained beans, diced tomatoes, corn, and the rest of the chicken broth. Taste for salt and pepper, and add if needed.If you are cooking this soup on the stovetop, boil it gently for about 40 minutes. If you’re cooking it in a crockpot or slow cooker, let it simmer for 5 to 6 hours on low or 3 to 4 hours on high. If you’re using an instant pot, let it cook for around 25 minutes.

Step 4

Remove chicken breast fillets and shred them using two forks. Add back to soup and stir well.

Step 5

Pour into bowls and serve hot with a couple of tablespoons of shredded cheese and some jalapeño slices, sour cream, and freshly chopped cilantro, if you wish. Enjoy!