Quick Chicken Enchilada Soup

Name: Quick Chicken Enchilada Soup
Ingredients: 1 (15 ounce) can corn, drained; 1 (15 ounce) can black beans, drained and rinsed; 1 (14 1/2 ounce) can diced tomatoes (I used the kind with sweet onion in it); 1 (12 1/2 ounce) canswanson premium chunk chicken, drained and broken up; 1 (10 ounce) can enchilada sauce; 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup; 1 12 cups milk (I used skim); tortilla chips; shredded cheese

9 ingredients

3 steps

Ingredients

1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes (I used the kind with sweet onion in it)
1 (12 1/2 ounce) canswanson premium chunk chicken, drained and broken up
1 (10 ounce) can enchilada sauce
1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
1 12 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.