By request... here's my recipe for Chicken Enchilada Soup. It's the first time I made this recipe, and I tweaked it a little bit, as I usually do with soups because it's a great way to empty out the fridge (don't cringe!). I'll give you the "real" recipe and then my additions, too.
Chicken Enchilada Soup
2 cans cream of mushroom soup
2 cans chicken broth
1 can Ranch style beans
1 can whole kernel corn
1 can chicken
1 can Ro-Tel tomatoes
Mix soup and broth together until soup is dissolved; add remaining ingredients. Cook until warm. Serve with tortillas, tortilla chips, sour cream, and/or shredded cheese.
Here's what I did differently: instead of chicken broth I used frozen turkey stock that I made after Thanksgiving dinner. And instead of the canned chicken I used some chicken I had left over from another recipe I made earlier in the week - I try to avoid using canned chicken, yeech! I also added some pinto beans that were taking up space in the fridge. Then for the fun stuff -- I added 1/2 cup carrot puree to get some veggies in the mix. No one noticed (not even me!) and it really added a little more thickness to the broth.
I actually threw everything in the crock pot in the morning and turned it on low, and it was ready to go by lunch time. Super easy, and really, really yummy!