Enchilada Chowder

• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes, drained
• 1 10-ounce package frozen whole kernel corn
• 1/2 cup chopped onion
• 1/2 cup chopped yellow, green, or red bell pepper
• 1 10-ounce can enchilada sauce
• 1 10.75-ounce can condensed cream of chicken soup
• 2 cups milk
• 1 cup shredded Pepperjack cheese
• 1 cup shredded cheddar cheese
• 4 chicken breasts

In a 3 1/2 to 5 quart slow cooker, combine 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.

Cut chicken into bite sized cubes. Cook over medium heat until cooked all the way through. Add into soup.

Stir in shredded cheeses. Can be topped with avocado, sour cream, or crushed tortilla chips.

Original recipe found at www.tasteandtellblog.com