A few months ago, we had samples of this at our church’s mom’s group. And, when I remade it at home, it was a HIT! Gotta love easy…and yummy!!!…and a good smelling house in the meantime as it cooks all day. Enjoy! 
Chicken Enchilada Soup
1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes, undrained
1 (10 oz.) package frozen corn
1 small onion, chopped
1 red bell pepper, chopped
1 (10 oz.) can mild enchilada sauce
1 (10 oz.) can cream of chicken soup
1 1/2 cup milk
2 boneless, skinless chicken breasts
1 cup shredded pepperjack cheese
tortilla chips
In slow cooker, combine beans, tomatoes, corn, onion and bell pepper. Place chicken on top. In large bowl, combine enchilada sauce and soup. Whisk in milk until smooth and pour over ingredients in slow cooker. Cover and cook on low for 6-8 hours. Remove chicken and chop; return to show cooker. Serve and top with cheese, broken tortilla chips. *and sour cream, if desired.
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