Cheese Enchilada Chowder (vegetarian)

1 - 15 oz can black beans, drained
1 - 14 1/2 oz can diced tomatoes, drained
1 - 10 oz pkg frozen whole kernel corn
1 med onion, chopped (I use frozen)
1 small green pepper, chopped
1 - 19 oz can enchilada sauce
1 - 10 3/4 oz can condensed cream of celery or mushroom soup
2 c. milk
2 c. (8 0z) cheese, Monterey Jack, cheddar or combo

Combine everything in a gallon sized freezer bag. Freeze, thaw in sink over night, cook all day on low in crock pot.

Or, 3-4 hrs on high, from thawed state.


top with:
Sour cream, guac and/or tortilla chips