Crock Pot Chicken Enchilada Soup

2 cans (10 3/4 oz) Cream of chicken soup
1 can of La Preferida Red Chile Enchilada Sauce
2 cups whole milk
1 cup shredded cheese
1 lb of fresh raw chicken breast
1 package of taco seasoning mix
1 can of navy beans or mexican corn or both
1 can of green chiles

Combine all ingredients in crock pot (don’t stir too much or you’ll mash the beans) and cook on low 6-8 hours. Shred chicken when done and add back to soup or you can cut up the raw chicken before you put in crock pot.

Top individual servings with crushed tortilla chips, sour cream, avocado, cheese