Chicken Enchilada Soup!
First thing is first. Melt 3 tblsp of butter in a sauce pan and stir in 3 tblsp of flour. Stir until combined and smoothed!
After this is smooth add 1/2 cup of chicken broth and milk and mix until smooth. Place back on heat and boil until it has thickened. After it has thickened add a can of enchilada sauce, red is preferred, and 1 and 1/2 cups of milk and set it aside.... for now!
In the slow cooker add a can of black beans, a can of diced tomatoes, 10 oz of frozen corn, 1/2 cup of chopped onions and bell peppers and jalapenos(for a substitute for this use a couple splashes of hot sauce) for some heat. On top of all of this place 2 chicken breasts and pour the previously made sauce on top!
Cook it on low for 7 hours or high for 4 hours.
After it is cooked shred the chicken and mix all the chicken shreds with the rest of the soup.
You can top it with any cheese you like, even though I prefer the mixed Mexican cheese!
This meal only contains 205 calories and is only a little over 4 dollars a serving! I feel like that goes well with a college budget!!
Just remember when cooking on a college budget that you can still substitute foods you don't like with foods you like, as well as making something like this a little more spicy or not too much!!
Hope you enjoy!
