Chicken Tortilla Soup

I can't believe it is already the end of January!  I've been back in school for about a month now and I feel like there just are not enough hours in the day.  I'm at school for seven hours, and sometimes when I get home the last thing I have time to do is cook dinner on top of all the studying I have to do.  In order to save me some time, I bought a Crock-Pot on Black Friday.  I figured that I could just throw ingredients in it in the morning and come home to a delicious meal, or make something that would leave me with leftovers for the week.  This week I will be enjoying this yummy Tortilla Soup!

Ingredients: 
3 tbsp butter
3 tbsp flour
1/2 cup chicken broth
2 cups milk
10 oz can red enchilada sauce
15 oz can black beans, rinsed and drained
14.5 oz can diced tomatoes with jalapenos
10 oz frozen corn
1/2 cup onion, chopped
2 chicken breasts
shredded cheese

In a saucepan, melt butter.  Stir in flour until smooth.  Remove from heat and add the chicken broth and 1/2 cup milk while stirring.  Return to heat and bring to a gentle boil, stirring constantly until it thickens.  Remove from heat again and add the enchilada sauce and remaining milk and stir to combine.

In a Crock-Pot, combine beans, tomatoes, corn, and onion.  Place the chicken breasts on top of the mixture.  Pour the sauce mixture over the chicken.  Cook on low heat for 6 to 8 hours.  When ready to serve, remove chicken and shred into pieces.  Add the chicken back into the soup and mix together.  Sprinkle cheese over soup and serve with tortilla chips.