10.75ozcan cream of mushroom, chicken, or celery soup
Freshly ground black pepper to taste
tortilla chips, for garnish (optional)
1cupshredded cheddar cheese, for garnish (optional)
Combine corn, beans, tomatoes, chicken, enchilada sauce, cream soup, and milk in a large saucepan and mix well.
Cook over medium-high heat for about 5 minutes, stirring occasionally, until soup reaches a simmer.
Reduce heat to maintain a low simmer for about 10 minutes.
Serve over tortillas chips and top with shredded cheese.
Enchilada Soup can easily be adapted to the crockpot; just place all of the ingredients in the crockpot and cook on low for 4-6 hours.Use cream of mushroom or cream of celery soup and substitute drained and either omit the chicken altogether or substitute a can of rinsed cannellini (or beans of your preference) for a vegetarian version.