Chicken Enchilada Soup

I saw this recipe awhile back on Real Mom Kitchen and had been waiting for the perfect opportunity to make it. With our cold, rainy weather I was excited to try it out. It was good...like a creamier version of my tortilla soup. And of course, crock pot meals are always a nice way to make your day easier. The girls really liked it!

Ingredients:
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes (I used fire roasted)
1 10-ounce package frozen whole kernel corn (I'll use a can next time, I think the corn stays crunchier)
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper (I used red)
1 10-ounce can enchilada sauce (I used mild red)
1 10.75-ounce can condensed cream of chicken soup (I used 98% FF)
1 1/2 cups milk (I used 1%)
1 cup shredded Pepper jack cheese
2 chicken breasts (I used 1 can chicken and dumped broth in too)

Directions:
In a slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper.
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 to 8 hours or on high for 3 to 4 hours.
Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup.
Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips.