Creamy Chicken Tortilla Soup

By Dianewaldron

Easy to prepare. Just add a salad and some warm tortillas and you've got a quick and tasty meal on a chilly fall or winter day.

Ingredients

• 2 Cans Rotel Diced Tomatoes & Green Chiles (14.5 oz each)
• 2 Cans Chicken Broth (14.5 oz each)
• 1 Can Rosarita No-Fat Refried Beans (16 oz)
• 1/2 Cup Whole Kernel Corn, drained
• 2 Cups Cooked Chicken, shredded
• Corn Tortilla Strips or Chips, crushed
• Shredded Monterey Jack Cheese

Details

Servings 6

Preparation

Step 1

In a medium sauce pan, combine tomatoes and broth. Stir in beans and corn. Bring to a boil; reduce heat to low and simmer 5 minutes, stirring frequently. Add chicken and heat through. Serve topped with crushed chips and shredded cheese.