Ingredients

The following ingredients have 6 Servings
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (14.5 oz) can diced tomatoes, drained
  • 1 (10 oz) package frozen whole kernel corn
  • 1/2 cup chopped onion
  • 1/2 cup chopped red, yellow or green bell pepper
  • 1 (10 oz) can enchilada sauce
  • 1 (10.75 oz) can condensed cream of chicken soup
  • 2 cups milk
  • 1 cup (4 oz) shredded Pepper Jack cheese
  • 1 cup (4 oz) shredded Cheddar cheese
  • 6 cups cooked, cubed chicken

Instruction

  • In a 5-6 quart slow cooker, combine the beans, tomatoes, corn, onion and bell pepper.
  • In a bowl, whisk together the enchilada sauce and the condensed soup. Gradually whisk in the milk until smooth. Pour the liquid over the ingredients in the slow cooker and stir to combine.
  • Cover; cook on low heat for 6-8 hours or high for 3 to 4 hours.
  • Add the cooked chicken, Pepper Jack cheese and Cheddar cheese. Cook until the cheeses are melted and the chicken is cooked through, another 10-15 minutes.
  • Serve topped with avocado, sour cream, crushed tortilla chips, or any other desired toppings.