Cheese Enchilada Chowder

1 can black beans, rinsed and drained
1 can diced tomatoes
10 oz. frozen corn (or more if you like)
1/2 c. chopped onion
1/2 c. chopped bell pepper (whichever color you like...I have used fresh or frozen)
1 large can enchilada sauce
1 can cream of chicken
2 c. milk
cheese

1. Combine all ingredients in crock pot, except for cheese. Cook on low for 6-8 hours, or high for 3-4. Add cheese to individual servings. Also, I like a dollop of sour cream.

Serve with chips & guacamole, cornbread, whatever. Can also add a can of chickpeas for extra protein.

Recipe from Telestial Kitchen.