Quick Chicken Enchilada Soup

Name: Quick Chicken Enchilada Soup
Ingredients: 15 ounces corn drained; 15 ounces black beans drained and rinsed; 14 1/2 ounces diced tomatoes I used the kind with sweet onion in it; 12 1/2 ounces chicken Swanson Premium Chunk, drained and broken up; 10 ounces enchilada sauce; 10 3/4 ounces campbell's cream of mushroom soup; 1 1/2 cups milk I used skim; tortilla chips; shredded cheese

9 ingredients

3 steps

Ingredients

15 ounces corn drained
15 ounces black beans drained and rinsed
14 1/2 ounces diced tomatoes I used the kind with sweet onion in it
12 1/2 ounces chicken Swanson Premium Chunk, drained and broken up
10 ounces enchilada sauce
10 3/4 ounces 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.