Chicken and Cheese Enchilada Chowder

1-15 oz can black beans, rinsed and drained
1-14.5 oz can diced tomatoes, drained
1-10 oz pkg. frozen corn
1/2 c chopped onion
1/2 c chopped yellow, green, or red bell pepper
1-10 oz can enchilada sauce
1 can cream of chicken soup
2 c. milk
1 c. shredded Pepper Jack Cheese
1 c. shredded Cheddar cheese
4 chicken breasts

In a 3.5 quart slow cooker, combine drained beans, drained tomatoes, corn, onion, and bell pepper.  In a large bowl, whisk together enchilada sauce and soup.  Gradually whisk in milk until smooth.  Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6-8 hours or on high heat for 3-4 hours.
Cut chicken into bite sized pieces. Cook over medium heat until cooked all the way through.  Add into soup. Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla strips.
*I BBQ'd the chicken and it was delicious!

Courtesy of: Amy Lane