New Recipe - Mexican Chicken Soup

Mexican Chicken Soup

1 1/2 lbs boneless, skinless chicken breast, cup into 1/2" pieces
2 T butter
6 T ( a little more than 1/4 cup) flour
1 cup lowfat milk
1 cup chicken broth (I used a little more chicken broth and a little less water)
1/2 tsp salt
1/2 tsp pepper
2 cups water (I used a little more chicken broth and a little less water)
1 15 oz can black beans, rinsed and drained
1 14 1/2 oz can diced tomatoes and green chiles, undrained
1 tsp ground cumin (I left this out and it was yummy without it.)
sour cream (optional)
tortilla chips (optional)
shredded cheese (optional)

Brown chicken in skillet coated with cooking spray. When chicken is browned, transfer to large saucepan or stockpot (or crockpot - see below). In a bowl combine all of the other ingredients except for the sour cream, tortilla chips, shredded cheese. Cut chicken into bite-size pieces. The recipe I had called for cooking this in the crockpot on low for 6 hours. I actually cooked the chicken for a little longer in the skillet and then put it and the other mixture into my large stockpot and cooked it on low for about 45 minutes.

We added sour cream, cheese, and tortillas and enjoyed! I really liked this. Like I said, I didn't add the cumin and it had plenty of flavor without it. If you are going to have to go out and buy it just for this, you might want to consider just omitting it from the recipe.