Step 1

Melt butter in a saucepan over medium-low heat.

Step 2

Stir in flour and keep stirring until smooth and bubbly. Watch this closely as it can scorch or clump easily.

Step 3

Remove mixture from heat and add the chicken broth and ½ cup of the milk, a little at a time, stirring continuously to keep smooth.

Step 4

Return to heat and bring sauce to an easy boil while stirring constantly, until it thickens and remove from heat.

Step 5

In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth and then set aside.

Step 6

In a crockpot, combine drained and rinsed beans, tomatoes, corn, onion, and salt.

Step 7

Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker.

Step 8

Cover and then cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

Step 9

About a half an hour or so before serving (or when you can and the chicken is cooked fully), remove chicken and shred it into bite-sized pieces. Add chicken back into the soup, mix together.

Step 10

Top with cheese, sour cream, avocado, and/or tortilla chips (strips) and serve. (optional…but tasty!)