Enchilada Soup

This is a newfound staple at our house. It is kind of creamy and easy peasy! Plus everyone loves it! I can't remember where I found this one.

1 can corn (drained)
1 can diced tomatoes
1 can black beans (rinsed and drained)
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 lb. chicken

1 (10 oz.) can enchilada sauce - mild
1 (10.75 oz.) can cream of chicken soup
1 1/2 cup milk
1 cup shredded cheese

Add corn, tomatoes, beans, pepper, and onion to the crock pot and stir to mix. Place chicken on top of veggie mixture. In a separate bowl whisk enchilada souce, cream of chicken soup and milk together. Pour over top of chicken. DO NOT STIR. :) Cook on low all day or high for 4-5 hours. Before serving, shred the chicken and stir all ingredients to combine. Top with cheese (and sour cream, guacamole, tortilla chips or whatever else you like).