Crock Pot Chicken Enchilada Soup

Melt the butter in a saucepan over medium-low heat. Add the flour; continue stirring until smooth and bubbly. Remove from the heat and gradually add the chicken broth and 1/2 cup milk, stirring to make a smooth mixture. Put it back on the fire. Bring the sauce to a gentle simmer; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken stock mixture. Gradually beat the remaining milk until smooth. Set aside.In a slow cooker, combine the peeled beans, tomatoes, corn, onion and bell pepper. Place the chicken breasts on top of the mixture. Pour the sauce mixture over the ingredients in the slow cooker. Cover; cook over low heat for 6-8 hours or over high heat for 3-4 hours. When ready to serve, remove the chicken and cut into small pieces. Add the chicken back to the soup and stir to combine. Sprinkle cheese on top and serve. I decorated our soup with avocado slices, sour cream, and shredded tortilla chips.