2 (10 oz.) cans mild Rotel tomatoes and green chilies, undrained (it was a bit spicy for me so next I'll do one can of Rotel and one can plain diced tomatoes
5 cups chicken broth
1 (16 oz.) can refried beans (I used fat free)
1 - 1 1/2 cups frozen corn
2-3 cups shredded cooked chicken (I made my chicken using this rub, so good!)
tortilla strips or chips
Combine tomatoes and broth in medium saucepan. Stir in beans and bring to boil. Reduce heat to low and simmer 5 minutes, stirring frequently. Add chicken and corn and cook until they're heated through. I cooked my soup an additional 30 minutes stirring occasionally, just so the flavors could marry. Serve topped with tortilla strips and cheese, if desired.