Chicken Chili a la Poulsen

I have no idea why my default in cooking is soup, but it is. Here's a way good thing Brock and I came up with over the weekend. You will need:
3 frozen chicken breasts
1 red bell pepper (finely chopped or placed in a food processor)
1/2 onion (finely chopped or placed in a food processor)
1 can tomato sauce
1 package enchilada seasonings
Pinto beans (I soaked and boiled pinto beans according to bag, but i'm sure it'd be the same if you used a can)
1 can chicken broth
1 cube (NOT cup) butter
1/2 cup flour
1 1/2 cup milk

Cover chicken with water and boil until cooked, shred into bite size pieces, drain about 2/3 the water.
Add chicken broth, onion, and pepper, and bring to boil.
Mix tomato sauce and enchilada seasonings together, then add to chicken mix. While this simmers create roux.
Melt butter in a pan and add flour, mix well. Add milk and stir until combined and thick.
Mix roux in with chicken combo and heat until warm. Spice with garlic powder to taste.

Serve with shredded cheese and chips! and eat until you want to explode!