Chicken Enchilada Soup

Got this recipe from Real Mom Kitchen blog, but of course I altered the recipe. :)
It's perfect soup weather!!

Ingredients:
1 small can black beans, rinsed and drained
1 small can diced tomatoes
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10-ounce can enchilada sauce
1 can condensed cream of chicken soup
1 1/2 cups milk
1 cup shredded Pepper jack cheese
2 chicken breasts (cooked and cubed) or 1 large can of chicken

Directions:
In crock pot, combine all ingredients and cook for 3 to 4 hours on low. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips.

Tips from a Kitchen of Reality:
- I left out the onion, used canned chicken, and HOT enchilada sauce.
- Great EASY recipe... ENJOY!