Chicken Enchilada Soup

2 to 3 Chicken Breasts
12 oz. Chicken Broth
1 small onion, minced
Salt and Pepper to taste

1/2 C butter
Flour (for thickening)
2 Tbsp Taco Seasoning

Salt and Pepper to taste

1 C Milk

2 C Shredded Cheddar Cheese

1 C Red Enchilada Sauce

1 can Corn, partially drained

4 to 6 oz Velveeta Cheese

Place the Chicken, broth, onion, salt and pepper in a crockpot.  Let that  cook until the chicken is done.  

Make a white sauce on stove top using the butter, flour, taco seasoning, salt, pepper and milk. Stir until thickened.  Add in cheese and stir until melted. Add the can on enchilada sauce to the white sauce. Once the sauce is mixed add to the crock pot.  Along with the can of corn.  About 30 minutes before you serve the soup, add the velveeta.  If you want you can garnish with green onion, cilantro, sour cream and crispy tortilla strips.