Quick Chicken Enchilada Soup

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

Course: lunch,soup,main course,main dish,dinner

Cuisine: Mexican

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