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Cheesy Chicken Enchilada Soup

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Ingredients

  • 2 cans (10 3/4 oz each) condensed cream of chicken soup
  • 1 can (10 oz) Old El Paso enchilada sauce
  • 1 can black beans
  • 1 small can corn
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • 2 cups chopped cooked chicken (I use canned)
  • 3/4 cup crushed tortilla chips

Details

Preparation

Step 1

In 3-quart saucepan, mix all ingredients except tortilla chips.

Cook over medium heat, stirring occasionally, until thoroughly heated and cheese is melted.

Top individual servings with tortilla chips

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