Slow Cooker Chicken and Cheese Enchilada Soup

INGREDIENTS

1 15 ounce can

black beans, drained and rinsed

1 14.5 ounce can

diced tomatoes, drained

1 10 ounce package

frozen whole kernel corn

1/2 cup

chopped onion

1/2 cup

chopped red, yellow or green bell pepper

1 10 ounce can

enchilada sauce

1 10.75 ounce can

condensed cream of chicken soup

2 cups

milk

1 cup

shredded Pepper Jack cheese

1 cup

shredded Cheddar cheese

6 cups

cooked, cubed chicken