Quick Chicken Enchilada Soup
By: Kaitlin
Published: Thursday, March 8, 2012 - 7:43am

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

Preparation

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.

About

This recipe was created for Swanson's by Real Mom Kitchen.

Comments:
Toni

Just made this with the leftover chicken from dinner. I didn't have any cream of mushroom so I used cream of potato instead, which (in my opinion) isn't much of a difference! And I feel proud that it all came from my pantry! Next time I'll go a little easier on the enchilada sauce, since it has a very distinct flavor that could be over powering. A little of garlic salt and some home-made tortilla chips and BAM. Very nice, very nice.Worth a shot to make, a quite easy shot since you're just throwing the ingredients together. Quick, warm and easy. Five Stars.
Toni

Just made this with the leftover chicken from dinner. I didn't have any cream of mushroom so I used cream of potato instead, which (in my opinion) isn't much of a difference! And I feel proud that it all came from my pantry! Next time I'll go a little easier on the enchilada sauce, since it has a very distinct flavor that could be over powering. A little of garlic salt and some home-made tortilla chips and BAM. Very nice, very nice.Worth a shot to make, a quite easy shot since you're just throwing the ingredients together. Quick, warm and easy. Five Stars.
Barbara H

I made the soup and it was easy and quick, I had all but 3 ingredients in the pantry.  I did make some changes: I used a little more milk and I added a can of hot enchilada sauce to give it a kick.  We enjoyed the soup and I'll make it again.