- 3 tablespoons butter
- 3 tablespoons flour
- ½ cup chicken broth
- 2 cups milk
- 1 can (15 ounce) black beans, rinsed and drained
- 1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
- 1 package (10 ounce) frozen corn
- ½ cup onion, chopped
- ½ cup bell pepper, diced
- 1 can (10 ounce) Enchilada sauce
- 2 whole chicken breasts
- 1 cup shredded Monterrey Jack cheese
*Equipment: slow-cooker (crockpot)
- 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 slow cooker combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture.
- In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. 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.
- Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips.
Recipe courtesy of So Tasty, So Yummy
Show after show and party after party, don’t burn out before NYFW ends!
Stop by Zappos.com’s Recharge Station at Lincoln Center on September 6th from 10-7pm and September 7th from 2-7pm to get that zap you need to finish out fashion week with a bang! Don’t forget to RSVP here.
You can also check out some of my favorite items from Zappos.com below!
- 2 boxes (family size) Duncan Hines Dark Chocolate Brownie Mix
- 2 eggs
- 2/3 cup water
- 2/3 cup vegetable oil
- 18 oz (or so) jar hot fudge sauce/ice cream topping
- 6 oz white chocolate, roughly chopped
- 3 Heath Bars, roughly chopped
- 2 cups mini (the tiny ones that come unwrapped in a bag) peanut butter cups
- 2 cups chocolate covered almonds
- Preheat oven to 350. Line a 9×13 pan with foil and spray with nonstick spray. Set aside.
- In a large bowl, combine brownie mixes, eggs, oil, water, and hot fudge sauce. You may need to heat the fudge for 30 seconds or so to soften it (you do NOT need it hot and pourable, just soft enough to spoon it out).
- Mix ingredients with a wooden spoon until fully combined. Fold in white chocolate, Heath Bars, peanut butter cups and chocolate covered almonds.
- Spread evenly in prepared pan and bake for about 30 -40 minutes, until a toothpick inserted in the center pulls out fudgy crumbs but NOT raw batter.
- Remove pan to cool on a rack. For easier cutting, refrigerate until completely chilled, then peel off foil and cut into squares.
*Optional: Finish off with a scoop of your favorite ice cream right on top, enjoy!
Courtesy of: Confessions of a Cookbook Queen