| 1 can (10.75 ounces) tomato soup, condensed |
| 1 cup water |
| 1 can (10 ounces) enchilada sauce |
| 1/2 cup corn |
| 1/2 cup green beans |
| 1/2 cup canned kidney beans, rinsed and drained |
| 1/2 cup salsa |
| 1/2 cup chopped cooked chicken |
| 1 package ramen noodles, any flavor, crumbled |
| tortilla chips |
| Monterey Jack cheese, grated |
Combine tomato soup, water, and enchilada sauce. Cook over medium heat until hot. Add vegetables, salsa, and chicken. Simmer 15 minutes. Add crumbled noodles and simmer 3–5 minutes more. Serve topped with chips and cheese. Makes 2 servings.