Quick Chicken Enchilada Soup

Ingredients

• 15 oz corn drained canned
• 15 oz black beans drained and rinsed canned
• 14.5 ounce canned tomatoes diced sweet with onion in it) canned
• 12.5 oz chicken chunk drained canned
• 10 oz enchilada sauce canned
• 10 oz enchilada sauce canned
• 10.8 oz cream of mushroom soup canned
• 1.5 cups milk (I used skim)
• 4 servings tortilla chips 
• 4 servings cheese shredded

Equipment

• sauce pan

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.