Quick Chicken Enchilada Soup
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)
In a large sauce pan, combine corn, beans, tomatoes, chicken, enchilada sauce, mushroom soup, and milk.
Cook over medium heat while stirring for 15 minutes.
Serve over tortillas chips and topped with shredded cheese.