Slow Cooker Chicken Enchilada Soup

 Want a little break from the ole tortilla soup? Give this guy a go. He's pretty darn tasty.

// INGREDIENTS // 
2 chicken breasts (thawed, fat trimmed)
1 15-ounce can black beans (rinsed and drained)
1 15-ounce can whole kernel corn
1 14.5-ounce can stewed tomatoes
1/2 of Medium onion (diced)
1 chopped green pepper (or you can use red or yellow, your preference)
1 10-ounce can enchilada sauce (I used medium)
1 10.75-ounce can condensed 98% fat free cream of chicken soup
1½ cups milk (I used skim)
1 cup shredded Mexican shredded cheese
1 cup crushed tortilla chips

// DIRECTIONS // 
1. In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper.
2. Place 2 chicken breasts on the mixture.
3. Whisk together enchilada sauce and cream of chicken soup. Slowly whisk in milk until the mixture is smooth. Pour over ingredients in the slow cooker.
4. Cook on low heat for 6 to 8 hours or on high for 3 to 4 hours, stirring occasionally (optional).
5. With two forks, shred chicken. Top with cheese and crushed tortilla chips serve.

Modified From Real Mom Kitchen