Quick Chicken Enchilada Soup

Name: Quick Chicken Enchilada Soup
Ingredients: 1 (15 oz) can of corn, drained; 1 (15 oz) can black beans, drained and rinsed; 1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it); 1 (12.5 oz) can Swanson Premium Chunk Chicken, drained and broken up; 1 (10 oz) can enchilada sauce; 1 (10 3/4 oz) can Campbell's cream of mushroom soup; 1 1/2 cups milk (I used skim); tortilla chips; shredded cheese

9 ingredients

3 steps

Ingredients

1 (15 oz) can of corn, drained
1 (15 oz) can black beans, drained and rinsed
1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
1 (12.5 oz) can Swanson Premium Chunk Chicken, drained and broken up
1 (10 oz) can enchilada sauce
1 (10 3/4 oz) can Campbell's cream of mushroom soup
1 1/2 cups milk (I used skim)
tortilla chips
shredded cheese

Directions

1

In a large sauce pan, combine corn, beans, tomatoes, chicken, enchilada sauce, mushroom soup, and milk.
2

Cook over medium heat while stirring for 15 minutes.
3

Serve over tortillas chips and topped with shredded cheese.