Chicken Enchilada Soup

I made this soup on Sunday, and it was a piece of cake! And really delicious! You just throw the ingredients in the crockpot, chop up the chicken and it's done! I highly recommend trying it now that the weather is getting colder. I definitely want to look for more easy crockpot soup recipes. Any suggestions?! 

Chicken Enchilada Soup
Recipe from Tasty Kitchen

Serves: 6   Prep Time: 10 min   Cook Time: 6 hours

1 can (15 Oz.) Black Beans, Rinsed And Drained **
1 can (14.5 Oz.) Diced Tomatoes
1 package (10 Oz.) Frozen Corn
½ cups Onion, Chopped
½ cups Red Pepper, Diced **
1 can (10 Oz) Enchilada Sauce
1 can (10 3/4 Oz) Can Condensed Cream Of Chicken Soup
1-½ cup Milk
2 whole Chicken Breasts
1 cup Pepper Jack Cheese, Shredded
 ** (I left these out because I don't like them)

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 the mixture.

In a large bowl, whisk together the 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 the soup. Top with pepper jack cheese and serve. The soup 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.