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Categories:Viewed: 96 - Published at: 9 years ago
Ingredients
- 2 (14 1/2 ounce) cans Rotel tomatoes & chilies
- 2 (14 1/2 ounce) cans chicken broth
- 1 (16 ounce) can refried beans, non-fat
- 1/2 cup corn (fresh, frozen or canned)
- 1 1/2 cups cooked chicken breasts, shredded (can use more or less)
- 2 teaspoons fresh cilantro, chopped
- corn tortilla strips or chips
- shredded monterey jack cheese
Method
- Combine tomatoes, broth, beans and corn in medium saucepan.
- Stir together and bring to a boil.
- Reduce and bring to a simmer, add chicken and heat through.
- Turn off heat and stir in cilantro.
- Top each bowl of soup with cheese and crushed tortilla chips.
