Chicken Enchilada Soup

1 can black beans, drained and rinsed

2 cans kidney beans, drained and rinsed 

2 cans diced tomatoes (fire roasted or with green chilies or lime/cilantro)

12-16 oz frozen corn

20 oz can red enchilada sauce

2 cans cream of chicken soup

2 cans milk (more or less to get desired consistency)

1/2 onion, diced small

1 green pepper or 4-5 banana peppers, diced

2-4 chicken breasts, cooked and shredded

Sub options:

*use a combination of canned tomatoes and diced fresh tomatoes

*use any combination of black, kidney or pinto beans

*use canned chicken or precooked roaster chicken

*use 2 cans of canned corn

Throw all ingredients into a crockpot and cook on high for 4 hours. Serve with cheese, chips, sour cream and/or avocados.