Ingredients

* 1 15-ounce can black beans, rinsed and drained
* 1 14-1/2-ounce can diced tomatoes, drained (I use the kind with green chilies in them)
* 1 10-ounce package frozen whole kernel corn
* 1/2 chopped onion
* 1/2 cup chopped yellow, green or red sweet pepper
* 1 small jalapeno pepper, finely chopped
* 1 19-ounce can enchilada sauce
* 1 10-3/4-ounce can condensed cream of chicken soup (or cream of mushroom if you don’t want any meat at all)
* 2 cups milk
* 1 cup shredded Monterey Jack cheese (4 ounces)
* 1 cup shredded cheddar cheese (4 ounces)
* Dairy sour cream (optional)
* Guacamole (optional)

Directions

1. In a slow cooker, combine beans, tomatoes, frozen corn, onion, sweet pepper and jalapeno pepper. In a large mixing bowl whiskey together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker and stir it up.
2. Cover: cook on low-heart setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Sir in the cheeses until melted. Ladle into bowls and top with guacamole and sour cream, if desired.

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