Enchilada Soup

3 chicken breasts, boiled, pulled to shred
1 lg. yellow onion, diced
4 cloves garlic, crushed and minced
3 carrots, sliced
1 red bell pepper, diced
corn
kidney beans (or black, or pinto)
chicken broth
chili powder
cocoa
cumin
oregano
salt
pepper
flour
oil
water

To make soup base: cover bottom of large pot with oil and heat; add flour until it becomes a pasty consistency. Stirring constantly (over med-high heat), add water a little at a time until it becomes like a gravy consistency. Add seasonings and stir. Add chicken broth and shredded chicken. In separate pan, saute onions, garlic, pepper and carrots until tender. Add to soup. Add corn and beans and simmer on low, stirring frequently. Serve garnished with shredded Mexican cheese, fresh shredded spinach leaves, avocado and fresh tomato -- and anything else that sounds yummy!