15 oz can black beans, rinsed and drained
14.5 oz can diced tomatoes
10 oz package frozen whole kernel corn
1/2 c chopped onion
1/2 c chopped pepper
10 oz can enchilada sauce
10.75 oz can condensed cream of chicken soup
1 1/2 c milk
1 c shredded pepper jack cheese
2 chicken breasts

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 cheese and serve. If the soup is too thick, add more milk.