Crockpot Chicken Enchilada Soup

Normally on a Sunday, I like to cook meals that involves more time since I don't have time forthat kind of cooking during the week.  BUT...we had a lot going on yesterday so I decided to give this crockpot chicken enchilada soup recipe a try!  It was yummy, I brought it over to my sisters house and she prepared a tasty salad to go with it and bread and butter.  I'd say overall it would be a good, hearty weeknight meal!  I'd make it again, but might try to make a few adjustments.  We added Tapatio and a blend of cheddar and monterey jack cheese to the soup.  (We like things spicy in our household!)

INGREDIENTS:
3 TBSP butter
3TBSP flour
1/2 C chicken broth
2 C milk
1 can (15oz) black beans, rinsed and drained
1 can (14.5oz) Rotel diced tomatoes and jalapenos
1 package (10oz) frozen corn
1/2 C onion, chopped
1/2 C bell pepper, diced
1 can (10oz) enchilada sauce
2 whole chicken breasts
1 C shredded monterey jack cheese

DIRECTIONS:
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 1/2 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 crockpot, 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 shread 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!