Tasty Tuesday ~ Chicken Enchilada Soup

Welp.  I never thought I'd be saying this, but I joined Pinterest.  While I still don't really get it, I will say it's a pretty great place to find recipes.  My 'Must Try' folder is growing bigger by the day!  First up was this fabulous soup from Real Mom Kitchen. It was awesome.  And it cooked all day in the crock pot.  You all know how much I love coming home to an already cooked meal!  The hubs and I both gave this two thumbs up!!

Chicken Enchilada Soup
what you need:
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes (I used the kind with garlic and onion in it)
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper (I used red)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk (I used 1%)
1 cup shredded Pepper jack cheese (4 ounces)
2 chicken breasts

make it:
In a 3 1/2 to 5 quart 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 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.
Bon Appetite!