Creamy Chicken Tortilla Soup

• 2 (10 ounce) cans rotel (mild or regular. I use one of each)
• 2 (14 1/2 ounce) cans chicken broth
• 1 (16 ounce) canno-fat tradional refried beans
• 2 cups shredded cooked chicken (can use canned chicken)
• 12 cup whole kernel corn
• 2 cups shredded cheddar cheese or 2 cups Mexican blend cheese
• optional toppings- cheese, tortilla chips, sour cream, avacado

1. combine Rotel and broth in a medium saucepan
2. stir in beans and corn and bring to a boil.
3. reduce heat to low and simmer 5 minutes, stirring frequently.
4. add chicken and heat through.
5. optional-let it sit overnight.
6. when you heat up for your next meal, stir in the two cups of cheese, stirring frequently.
7. Serve with toppings.

i, chicken broth, cannofat tradional refried beans, chicken, whole kernel corn, cheddar cheese, cheese

Taken from www.food.com/recipe/creamy-chicken-tortilla-soup-400932 (may not work)