In a 3 1/2 to 5 quart slow cooler, combine beans, tomatoes, corn, onion, sweet pepper and jalepeno pepper. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.

Cover; cook on low heat setting for 6-8 hours or on high heat setting for 3-4 hours. Stir in shredded Monterey jack cheese and cheddar cheese until melted. Ladle into bowls. If desired, top each serving with sour cream, guacamole and tortilla chips.