Chicken Enchilada Soup

Here's a tasty soup that easy enough for even me to make.

Ingredients:
1 small can black beans - drained and rinsed
1 can diced green chiles
1 can stewed or diced tomatoes
1/2 package frozen or canned corn (with or without juice, if canned)
Frozen chicken breasts or tenderloins
1 small can condensed cream of chicken soup
1 small can green enchilada sauce
1 1/2 cup milk

Toppings:
Crushed tortilla chips
shredded cheese
sour cream
olives

Directions:
Get out your crockpot and put in a crockpot liner, if you have one. Dump the first 4 ingredients into the bottom of the crockpot. Lay frozen chicken breasts on top of the mix. In a small bowl, whisk together the cream of chicken soup and the enchilada sauce. Slowly whisk in milk. Pour over the chicken. Cover and cook 6-8 hours. In the last half hour, shred the chicken and stir the soup. Return to cooking. When done, top with toppings of your choice.

This recipe is super simple, even for a non-cooker like me. And I pretty much always have these ingredients on hand. Gotta love a recipe where you basically open a can and dump it in a pot to cook. Total prep time on my part is about 15 minutes combined. The crockpot does all the hard work. I recently served this meal to house guests of ours, and despite not being a big fan of chicken, they both loved it.