Chicken Taco Soup - Slow Cooker

Ingredients:

1 - 15oz can of black beans, rinsed and drained
1 - 14.5oz can of diced tomatoes (the kind with onions is good)
1 - small bag of frozen corn
1/2 cup chopped onion
1/2 cup chopped green, red, or yellow pepper
1 - 10oz can condensed cream of chicken soup
1 - 10oz jar of enchilada sauce (red)
1 1/2 cups milk
1 cup shredded pepper jack cheese
(Use cheddar if you don't want so much spice)
2 chicken breasts

Directions:

In slow cooker put the beans, tomatoes, corn, onion and peppers. Place on top of that 2 raw chicken breasts. In a bowl mix the soup and enchilada sauce. Slowly add the milk. Pour the sauce mix over the ingredients.

Cook on low for 6-8 hours.
Take out the chicken and shred it and then put it back in the slow cooker until you are ready to serve. Top with the grated cheese, sour cream and tortilla chips.