Enchilada Soup

1lb ground beef, browned and drained (I use chicken)

1 (15 ounce) can of mexican stewed tomatoes

1(15ounce) can pinto beans with liquid

1 (15 ounce) can whole kernel corn with liquid

1 onion chopped (I use dried onions or onion powder)

2(10 ounce) cans of enchilada sauce

1 (8ounce) package shredded 4-cheese blend (I use whatever cheese I have around)

tortilla chips

Combine beef, tomatoes, beans, corn, onion, enchilada sauce, and 1 cup water in a sprayed 5-6 quart slow cooker and mix well.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Stir in shredded cheese.
optional Top with chips, sour cream, rice, cheese whatever sounds good.