This quick and easy enchilada soup is a meal you can get on the table in a flash. The soup only takes 15 minutes to make and requires no special ingredients. Enchilada sauce is combined with cream of mushroom soup, and milk to form the base of the soup. Black beans, corn, and tomatoes are added for texture. The recipe uses canned chicken but I recommend using leftover chicken or picking up a rotisserie chicken from the market. Serve this super simple soup with condiments like finely sliced green onions, cilantro, shredded cheese and crunchy tortilla chips.