I fell in love with this soup the first time I ate it!  My husband had a meeting with some young people he was over and one of the girls brought this soup to share.  I could not get enough of it!  My family loves it and I think yours will too!
Chicken Enchilada soup

4 chicken breasts, cooked and cubed
2 cans tomato soup
2 (10 oz.) cans enchilada sauce (red or green)
4 c. milk (add enough to make as thick or thin as you want)
1 c. sour cream
1 pkg. taco seasoning
2 cloves garlic, minced
½ a bunch cilantro, chopped
2 (15 oz.) cans canned tomatoes
2 (15 oz.) cans pinto beans, drained
2 (15 oz.) cans black beans, drained
2 (15 oz.) cans whole corn, drained
salt and pepper to taste
sugar to taste ( about 4 Tbs.)
Mix all ingredients together in a large pot and bring to a boil, turn down and simmer 20 minutes.  Serve with tortilla chips grated cheese and sour cream.
© Nancy Rappleye 2011