Cheese Enchilada Chowder

My son bought me the Better Homes and Gardens Canned Soup Recipes book.  Here's a favorite EASY crock pot meal, we like.  You can easily add cooked chicken or beef, to it.

INGREDIENTS:

1 can (15 ounce size) black beans, rinsed and drained
1 can (14 1/2 ounce size) diced tomatoes, drained
1 package (10 ounce size) frozen whole kernel corn
1/2 cup chopped onions
1/2 cup chopped yellow bell peppers or red bell peppers or green bell peppers
1 jalapeno pepper, seeded, and finely chopped (I omitted, and added jalapenos, to my own.)
1 can (19 ounce size) enchilada sauce
1 can (10.75 ounce size) cream of mushroom soup
2 cups milk
2 cup shredded cheddar cheese
optional:
sour cream
guacamole
tortilla chips

DIRECTIONS:

Add the black beans, tomatoes, frozen corn, onion, bell pepper, and jalapeno pepper to a 4 quart slow-cooker; stir to combine.

In a mixing bowl, add the enchilada sauce and cream soup; whisk together. Gradually whisk in the milk until mixture is smooth. Pour over vegetables in slow-cooker.

Cover and cook on LOW heat for 6-8 hours. Add cheese and stir until melted.

Ladle hot soup into individual serving bowls and top with sour cream, guacamole and broken tortilla chips if desired.