In slow cooker, combine beans, tomatoes, corn, onion, and bell pepper.

In a large bowl, whisk together enchilada sauce and soup. Whisk in milk until smooth. Pour sauce over ingredients in slow cooker.

Cover and cook on low for 6-8 hours or high for 3-4 hours.

Cut chicken into bite sizes cubes. Cook over medium heat until cooked all the way through. Add into soup.

Stir in cheese until completely incorporated. Serve.

Top bowls with cubed avocado, sour cream, or tortilla chips.