Jiffy Enchilada Chowder (A Pantry Recipe)

• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (10 ounce) can rotel, mexican festival tomatoes, drained
• 1 (15 ounce) can whole kernel corn, drained
• 1 (28 ounce) can enchilada sauce
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (12 ounce) can evaporated milk
• 1 (10 ounce) can cheddar cheese soup
• 1 (2 1/4 ounce) can black olives, diced

1. Mix all together and bring just to a boil.
2. Serve immediately.
3. Top with sour cream, cheese, onions if desired.

pinto beans, tomatoes, whole kernel corn, enchilada sauce, cream of chicken soup, milk, cheddar cheese soup, black olives

Taken from www.food.com/recipe/jiffy-enchilada-chowder-a-pantry-recipe-278954 (may not work)