Southwestern Chicken Chowder

Southwestern Chicken Chowder

1 can (16 ounces) frozen Mixed Vegetables
2 cups cubed cooked chicken
1 medium sweet red pepper, seeded and chopped
1 1/2 cups whole milk
1 can (10.75 ounces) condensed cream of chicken soup
1 cup mild green salsa, or thick and chunky salsa
1 tablespoon fresh lime juice
1 can (15.5 ounces) Mexican Chili Beans, undrained
1 tablespoon chopped fresh cilantro, optional

Combine all ingredients except cilantro in 2- to 3-quart slow cooker. Cook on
low 1 to 2 hours, or until heated through. Add cilantro and serve.