21St Tortilla Soup

• 6 pieces Corn Tortillas, Cut Into 1/2 Inch Strips
• 30 ounces, weight Refried Beans
• 28 ounces, fluid Chicken Broth
• 1 can Rotel
• 14-1/2 ounces, weight Diced Tomatoes With Onion And Garlic
• 3/4 cups Water
• 1 teaspoon Cumin
• 2 cups Cooked, Shredded Chicken
• 1/2 cups Sour Cream, Room Temperature
• 1/2 cups Grated Cheddar Or Monterey Jack Cheese
• 1 whole Avocado, Peeled And Chopped

1. Preheat oven to 350 degrees.
2. Warm tortilla strips on a cookie sheet until lightly browned and crisp, about 10 minutes. Cool.
3. In a big saucepan, combine refried beans, chicken broth, Rotel, canned tomatoes, water, cumin. (you may add a dash of cayenne pepper). Heat to simmer.
4. Add chicken. Simmer 10 minutes.
5. To serve: garnish with tortilla strips, grated cheese, sour cream and/or chopped avocado.

corn tortillas, beans, chicken broth, tomatoes, water, cumin, chicken, sour cream, cheese, avocado

Taken from tastykitchen.com/recipes/soups/21st-tortilla-soup/ (may not work)