• 15 oz can black beans, rinsed and drained
• 14.5 oz can diced tomatoes
• 10 oz package frozen whole kernel corn
• ½ c chopped onion
• ½ c chopped pepper
• 10 oz can enchilada sauce
• 10.75 oz can condensed cream of chicken soup
• 1 ½ 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.

From my oldest daughter, I'm not sure where she obtained the recipe. By the way, this is more of her kind of soup than mine - dairy == yuck.