Mock Zupas Chicken Enchilada Soup

Chicken cut into chunks and browned with 1 small white onion (you can also use shredded chicken) I use for a LARGE pot worth 2 large chicken breasts or 3 small/medium sized ones.

2 cups of low sodium chicken broth

1 6 oz can of tomato paste (and 1 can worth of water)

1 can of Rotel

1 can of green chilies w/ the liquid

1 can of black beans rinsed and drained

1 tbsp mince garlic

1 tbsp chili powder

1/2 tsp cumin

Put all of the above ingredients into a large pot and put on a medium heat

*In a small sauce pan you'll be making the Roux: (all on a low/medium heat)

1/4 cup butter melted in small sauce pan

whisk in 1/2 cup flour until it makes a smooth lump (don't try using wheat flour- it doesn't work...I need to experiment with unflavored protein powder...but haven't had time to try!)

Once it is a smooth lump add 1 cup of skim milk

Whisk that until the sauce is smooth

Sprinkle cheese over the top of the sauce (I use about a 1/4 of a cup- 1/2 cup)

Melt Cheese into the Roux and make sure it smooths back out 

**SLOWLY add the Roux to the pot of soup to thicken it up and give it the cheesy/creamy taste!

***If you want to give this more of a kick add 2 tbsp chili powder

****OR if you are serving it for wimps, add about a cup of corn to it to tame the flavor down