Quick Chicken Enchilada Soup Recipe

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Ingredients:

Serving

1 (15 oz) can corn, drained
1 (15 oz) can black beans, drained and rinsed
1 (14 1/2 oz) can diced tomatoes (i used the kind with sweet onion in it)
1 (12 1/2 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
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	168.38 Kcal (705 kJ)
Calories from fat	20.11 Kcal
		% Daily Value*
Total Fat	2.23g	3%
Cholesterol	15.62mg	5%
Sodium	219.1mg	9%
Potassium	635.36mg	14%
Total Carbs	22.48g	7%
Sugars	11.55g	46%
Dietary Fiber	3.09g	12%
Protein	12.58g	25%
Vitamin C	3.7mg	6%
Iron	0.9mg	5%
Calcium	258mg	26%

Amount Per 100 g
Calories	62.64 Kcal (262 kJ)
Calories from fat	7.48 Kcal
		% Daily Value*
Total Fat	0.83g	3%
Cholesterol	5.81mg	5%
Sodium	81.51mg	9%
Potassium	236.37mg	14%
Total Carbs	8.36g	7%
Sugars	4.3g	46%
Dietary Fiber	1.15g	12%
Protein	4.68g	25%
Vitamin C	1.4mg	6%
Iron	0.3mg	5%
Calcium	96mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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