Chicken Enchilada Soup

This one's easiest with a wife-oh sorry I mean crock pot.

Prep time: Depends on how long it takes you to cut onions and peppers.  For me?  A long time. And I usually take crying breaks while cutting the onion.

Cook time:  In a crock pot? 6-8 hours or 3-4 hours.  Or like 30 minutes on the stove.

1 15-ounce can black beans, rinsed and drained

1 14.5-ounce can diced tomatoes

1 10-ounce package frozen whole kernel corn (I used a can. Still tasted good.)

(I also added green chilies because I had them and I like them.)

1/2 cup chopped onion

1/2 cup chopped yellow, green, or red bell pepper

1 10-ounce can enchilada sauce (if you don't have a can of enchilada sauce you can make some. it's not hard)

1 10.75-ounce can condensed cream of chicken soup

1 1/2 cups milk

1 cup shredded Pepper jack cheese

2 chicken breasts (if you want to do it in a crock pot.

In a 3 1/2 to 5 quart slow cooker (or a big pot for soup), combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture (if you're not making it in a crock pot, cook the chicken separately, then add it in later where it says "add chicken back into soup"). 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 (or on the stove until until the vegetables are the texture you would like them to be). Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.