Enchilada Chicken Chowder / Soup

Ingredients:
1 (15-oz) can black beans, rinsed and drained 
(I prefer 2 cups pre-cooked dry beans or 2 cans, drained)

1 (15.25-oz) can whole kernel corn, undrained

1 (14.5-oz) can diced tomatoes
1 (10.75-oz) can condensed cream of chicken soup 
Or Gluten Free - Cream Of Whatever - COW SOUP MIX!

1/2 cup onion, chopped

1/2 cup green pepper, chopped

1 (10-oz) can ENCHILADA SAUCE 
Or quick, Gluten Free homemade Enchilada Sauce
2 cups milk, 1% or higher

1 cup (4 ounces) Pepper Jack cheese, shredded

1 cup (4 ounces) cheddar cheese, shredded

Plus:
2 cooked chicken breasts, shredded or cut into small chunks
(or left-over rotisserie chicken), added to crock or layered over servings

Garnishes:

Avocado chunks

Tortilla strips or crushed tortilla chips 

Green onion slices
Sour cream

Directions:

In a 3 1/2 to 5 quart Crockpot, combine drained beans, tomatoes, corn, onion and bell pepper. In a large bowl, whisk together enchilada sauce and cream soup; add to the crock.

I add either 2 cans black beans, drained or 2 cups pre-cooked dry beans, drained.  Learn: How To Cook Beans

Add milk. Cover and cook on LOW heat for 6 to 8 hours. Check mid-way through, as some cookers heat faster than others.

(OR: In a skillet, fry the onions and green pepper with a touch of olive oil first, and add to crock. Cook on HIGH for 3 to 4 hours.)

Add shredded cheeses to the crock, just before serving, stirring to melt. May add chicken to crock at this point, or spoon over each serving of soup. 

Top each with avocado chunks, tortilla strips, green onion, and a dollop of sour cream.