Rotel Chicken Tortilla Soup

I love soup, Nate, not so much. I suggested trying a chicken tortilla soup since he loves Mexican food so much. I sent Nate a couple of links to recipes and this is the one he picked. I adapted this recipe from Food Network and it comes from Rotel. He really loved this soup. We'll definitely be making it again.

Ingredients:
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!)
shredded cheese
tortilla strips or chips

Preparation:
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.