Quick Chicken Enchilada Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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If you don't have time to plan ahead, this Quick Chicken Enchilada Soup is perfect as a quick weeknight meal! 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) can swanson 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 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.
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