March 23, 2012
This quick and easy enchilada soup is a meal you can get on the table in a flash. The soup only takes 15 minutes to make and requires no special ingredients. Enchilada sauce is combined with cream of mushroom soup, and milk to form the base of the soup. Black beans, corn, and tomatoes are added for texture. The recipe uses canned chicken but I recommend using leftover chicken or picking up a rotisserie chicken from the market. Serve this super simple soup with condiments like finely sliced green onions, cilantro, shredded cheese and crunchy tortilla chips.
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
Directions:
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.
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