Chicken Enchilada Soup

Chicken Enchilada Soup

1 can black beans (rinsed & drained)
1 can diced tomatoes
1 can corn
1/2 c. chopped onion
1/2 c. chopped green bell pepper
1 can enchilada sauce
1 can cream of chicken soup
1 1/2 c. milk
2 chicken breasts
pepper jack cheese

In a slow cooker, combine beans, tomatoes, corn, onion, and peppers.  Place 2 chicken breasts on top of mixture.  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 3 - 4 hours.  Remove chicken, cut or shred into bit size pieces.  Add chicken back into soup and top with the pepper jack cheese and serve.  Can also be topped with avocado, sour cream, or crushed tortilla chips.