Chicken and Cheese Enchilada Chowder

1 (15oz.) can black beans, rinsed and drained
1 can diced tomatoes, drained
1 (10oz.) frozen corn
1/2 c. onion, chopped
1/2 c. red or green bell pepper, chopped
1 can green enchilada sauce (or salsa)
1 (10.75 oz.) can cream of chicken soup
2 c. milk
2 c. cheddar cheese (or pepperjack), shredded
3-4 chicken breasts


In a 3 1/2 to 5 quart slow cooker, combine chicken, 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 to 8 hours or on high for 3 to 4 hours. Once chicken is tender and can be shredded, take out the large chunks and cut into cubes or shred. Add back to soup. Before serving, add shredded cheese to soup. Serve soup with sour cream, squirt of lime and tortilla chips.